Lunch: Light Homemade Chicken Stock
Recipe by Deborah Madison There will be very little fat in this stock, so there's no need to skim it.
Ingredients
7 cups water
Backbone and neck from 1 whole chicken
1 small onion, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
1 bay leaf
Instructions
Combine 7 cups water, backbone, neck, onion, carrot, celery, and bay leaf in large pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer 1 hour. Strain stock; discard solids in strainer. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and chill.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
