Homemade Chicken Stock Recipe

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Homemade Chicken Stock
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.
  3. Bake at 400° for 1 hour, turning bones once after 30 minutes.
  4. Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.
  5. Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5.59 Kcal (23 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 7.79mg 0%
Potassium 21.46mg 0%
Total Carbs 1.25g 0%
Sugars 0.55g 2%
Dietary Fiber 0.28g 1%
Protein 0.15g 0%
Vitamin C 1.3mg 2%
Calcium 39mg 4%
Amount Per 100 g
Calories 1.52 Kcal (6 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.11mg 0%
Potassium 5.82mg 0%
Total Carbs 0.34g 0%
Sugars 0.15g 2%
Dietary Fiber 0.08g 1%
Protein 0.04g 0%
Vitamin C 0.4mg 2%
Calcium 10.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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