Easy Chicken Stock

Rotisserie chicken is the secret to this super simple chicken stock -- best of all, it can be stored in your freezer for up to 6 months!

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Easy Chicken Stock

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5.0 by 5 people

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  • Makes: about 6 cups
  • Prep: 25 mins
  • Cook: 2 hrs 30 mins

Easy Chicken Stock

Directions

  1. Place chicken pieces in a 6-quart Dutch oven. Add celery, carrots, onion, parsley, bay leaves, garlic, salt, thyme, and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 hours. Remove chicken pieces from Dutch oven.
  2. Strain stock into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If desired, clarify stock.*
  3. If using the stock while hot, skim off fat. Or chill for 6 hours; lift off fat. If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones. Reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers. Cover and chill for up to 3 days or freeze for up to 6 months.

From the Test Kitchen

*

To clarify hot strained stock, return the stock to the Dutch oven. In a small bowl combine 1 lightly beaten egg white and 1/4 cup cold water. Stir water mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again.

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Nutrition Facts (Easy Chicken Stock)

  • Per serving:
  • 30 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 435 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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