Rich Homemade Chicken Stock
From EatingWell: January/February 2007
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.
- 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).
Tips & Notes
- 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.
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Main Ingredient
- Type of Dish
- Other (non-main dish)
- Health & Diet Considerations
- Gluten free
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 2007