Homemade Chicken (or Turkey) Stock
This homemade chicken stock will make your whole house smell delicious as it simmers away on the stove! It's a great way to use up your leftover Thanksgiving turkey. Makes about 2 quarts
Servings: 8
Calories: 50kcal
Equipment
Ingredients
- 1 whole chicken carcass from a leftover roast chicken or turkey or rotisserie chicken
- 1 medium onion, quartered
- 2 carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 head garlic, unpeeled and cut in half crosswise
- 4 sprigs fresh thyme
- 10 sprigs parsley with stems
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
Instructions
- Add all of the ingredients to a large heavy-bottomed pot or stockpot. Pour in enough cold water to just cover the chicken. Bring the liquid to a boil then reduce to a simmer. Simmer gently for about 1 ½ hours, covered.
- Strain the stock through a fine sieve into a large bowl. Cover and refrigerate. The next day, remove the surface fat. Store the stock in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.
Nutrition
Serving: 1 cup | Calories: 50kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2549IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
