Chicken stock in pot with celery, onions, carrots

Chicken Stock

Ingredients 

  • 1 Chicken 4-6 pounds, thawed
  • 2 Carrots Large
  • 2 Celery Stalks
  • 2 Onions Small
  • 2 Garlic Cloves
  • 2 Bay Leaves

Equipment

  • Stovetop
  • Large Pot
  • Large Colander

Instructions

  • Fill large pot half full with water, and bring to a boil.
  • While water is heating, chop the vegetables into chunks.
  • When water is boiling, add the chicken and chopped vegetables, then add enough water to cover the chicken or within an inch of the rim.
  • Bring to a boil, then turn down the heat and simmer gently for one hour- until chicken is fully cooked.
  • After chicken is fully cooked, remove the chicken and strip the meat from the bones.
  • Return the bones to the stock. Simmer for at least 4 hours (the longer the better).
  • Strain the vegetables and chicken leftovers from the stock.
  • Place the stock in the fridge overnight.
  • Next day: Skim the fat from the top.

Nutrition

Nutrition Facts
Chicken Stock
Amount per Serving
Calories
 
149
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
100
mg
4
%
Potassium
 
758
mg
22
%
Carbohydrates
 
35
g
12
%
Fiber
 
7
g
29
%
Sugar
 
15
g
17
%
Protein
 
4
g
8
%
Vitamin A
 
20435
IU
409
%
Vitamin C
 
26
mg
32
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bay Leaves, Carrot, Carrots, Chicken, Chicken Stock, Garlic, Garlic Cloves, Garlic Powder, Onion, Onions