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Homemade Chicken Stock

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at
  • Taste of Home.
  • Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen
    • Total Time
      Prep: 10 min. Cook: 3-3/4 hours
    • Makes
      about 2 quarts

    Ingredients

    • 1 tablespoon canola oil
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • 2 medium carrots, cut into chunks
    • 1 medium onion, cut into chunks
    • 2-1/2 quarts water
    • 1 celery rib with leaves, cut into chunks
    • 3 sprigs fresh parsley
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried rosemary, crushed
    • 1/4 teaspoon whole peppercorns

    Directions

    • In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes.
    • Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot.
    • Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
    Nutrition Facts
    1 cup: 33 calories, 0 fat (0 saturated fat), 1mg cholesterol, 89mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

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