CHICKEN STOCK

Chicken Stock image

Make homemade chicken stock easily, ready to use in soups, stews and other main dishes. Try the slow cooker version for the easiest-ever homemade stock.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 4

Number Of Ingredients 8

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Ingredients

1 cut-up whole chicken (3 to 3 1/2 lb)*
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion, cut up
1 sprig fresh parsley
4 1/2 cups cold water

Steps:

In 4-quart Dutch oven or stockpot, place chicken. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.
Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.

Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 1 g, TransFat 0 g