- 1 whole chicken 3 to 4lbs
- ½ tsp black peppercorns whole
- 3 cloves garlic crushed
- 2 ribs celery
- 1 large carrot
- 1 onion brown
- 2 bay leaves dry
- ½ bunch flat-leaf parsley
- Salt optional
In an eight-quart stockpot or dutch oven, add chicken
Optional add remain ingredients, except the salt, to a square of cheesecloth. Tie off with twine and add to the pot.
Add enough water to cover completely.
Bring to a boil, then drop the heat to low
Simmer for 60 to 80 minutes.
Remove from heat when the external temperature reaches 160F on a culinary thermometer.
Cover and allow to cool in stock until cool enough to handle
Remove cheesecloth if using, then strain. Reserve the leftover stock.
Discard skin and bones.
Store stock for up to 3 days in the refrigerator or six months in the freezer.
Use the chicken for soups, salads, sandwiches, and much more.
Serving: 3g | Calories: 337.99kcal | Carbohydrates: 3.46g | Protein: 28.44g | Fat: 22.7g | Saturated Fat: 6.49g | Trans Fat: 0.15g | Cholesterol: 112.5mg | Sodium: 122.2mg | Fiber: 0.91g | Sugar: 1.27g | Vitamin A: 155.15IU | Vitamin C: 9.81mg | Calcium: 36.33mg | Iron: 1.76mg
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