Rich and Flavorful Chicken Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 quarts
- 4 quarts cold water
- 1 turkish or 1/2 california bay leaf
- 1 carrot, quartered
- 1 celery rib, quartered
- Carbohydrate 0 g(0%)
- Cholesterol 3 mg(1%)
- Fat 0 g(1%)
- Fiber 0 g(0%)
- Protein 0 g(1%)
- Saturated Fat 0 g(1%)
- Sodium 6 mg(0%)
- Calories 7
Preparation Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth. Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock. CooksÂ’ note:Stock can be chilled up to 1 week or frozen up to 3 months.â—Š
Preparation Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth. Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock. CooksÂ’ note:Stock can be chilled up to 1 week or frozen up to 3 months.â—Š
