Chicken Stock
Chicken stock is so easy to make and so wholesome. Once you learn how to make it, this recipe will become almost second nature.
INGREDIENTS | YIELDS 8 cups
- Olive oil
- 2 pounds chicken, cut up
- 8 cups water
- 1 tablespoon chopped fresh ginger root
- 1 onion, sliced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 bay leaf
- 2 whole cloves
- 1 teaspoon salt
- ⅛ teaspoon white pepper
In large pot, heat olive oil and add chicken. Cook 10–12 minutes, or until chicken begins to brown.
Add water, ginger, onion, celery, carrots, bay leaf, and cloves; bring to a boil, then reduce heat, cover, and simmer for 55 minutes. Remove chicken from bone and store for another use.
Strain liquid into another large pot; season to taste with salt and pepper.
Place in refrigerator overnight, then remove fat that accumulates on the surface. Store stock in refrigerator 3 days or freeze for longer storage.
Calories: 98.84
Fat: 4.11 grams
Saturated Fat: 1.17 grams
Carbohydrates: 4.69 grams
Sodium: 215.94 mg
Stock or Broth?
Technically, stock is made from the bones of chicken, seafood, or beef, while broth is made from the meat, excluding the bones. Stock can also be referred to as the intermediate step between raw ingredients and broth, the finished product. The terms are used interchangeably.
