Basic Chicken Stock
- In a large shallow roasting pan place chicken pieces, carrots, and onion. Bake, uncovered, in a 450 degree F oven for 30 minutes or until well browned, turning occasionally. Drain off fat. In a 10-quart Dutch oven or kettle place the browned poultry, carrots, and onion. Pour 1/2 cup water into roasting pan, stirring to scrape up browned bits. Pour this liquid into Dutch oven.
- Add cabbage, celery, tomato, peppercorns, parsley, bay leaf, salt, thyme, garlic, and water. Bring to boiling; reduce heat. Cover; simmer for 5 hours.
- Strain stock by ladling it through a sieve lined with 1 or 2 layers of 100% cotton cheesecloth; discard meat, vegetables, and seasonings.
- Clarify stock, if desired. To clarify, separate egg, crushing and reserving the shell. Stir together 1/4 cup cold water, the egg white, and the crushed eggshell. Add to stock; bring to boiling. Remove from heat; let stock stand for 5 minutes. Strain clarified stock again through a sieve lined with 1 or 2 layers of cheesecloth.
- If using stock while hot, skim fat using a metal spoon. Or, ladle stock into pint or quart jars or freezer containers; cover and chill quickly; when cold, lift off fat with a fork. Stock may be stored in the refrigerator for 3 days, or in the freezer for up to 6 months. Makes about 8 cups (8 servings).
Nutrition Facts (Basic Chicken Stock)
- Per serving:
- 17 kcal cal.,
- 1 g fat
- 782 mg sodium,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet