Rich Homemade Chicken Stock
We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there's no added sodium in the recipe—just salt to your personal preference. If you have two stockpots or large Dutch ovens, consider making two batches and freezing one—you'll be happy you did.
From EatingWell: January/February 2007
Yield: 8 cups
Active Time: 15 minutes
Total Time: 4 1/4 hours
- 4 pounds chicken leg quarters, cut in half
- 1 small carrot, peeled and cut into 2-inch pieces
- 1 small stalk celery, cut into 2-inch pieces
- 1 small onion, root end trimmed, peeled and cut into eighths
- 6 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 clove garlic, crushed and peeled
- 20 whole peppercorns
- 20 cups water
- Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.
- Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
- If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
- Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).
- Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.
Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.