← Back to Search Results
 Chicken Stock Recipe-7797

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Use a cleaver to chop up the chicken. For a stock that is lower in fat, let cool, refrigerate until well chilled, and scrape off the accumulated layer of fat from the surface.

Yield: Makes 8 cups

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 pounds chicken thighs or legs, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 carrot, cut into 10 or so pieces
  • ½ medium turnip (about 3 ounces), halved
  • 1 celery rib, cut into thirds
  • 10 sprigs fresh flat-leaf parsley
  • 1 bay leaf (optional)
  • 12 peppercorns
  • ½ teaspoon salt
  • 8½ cups water

Directions

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the chicken, onion, and carrot until they begin to brown, about 5 minutes.

Reduce the heat to low and cook for another 5 minutes, until the carrot and onion release their juices. Add the turnip, celery, parsley, bay leaf, peppercorns, salt, and water. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.

Strain and reserve the stock, discarding the solids.

Notes

To store the stock, let cool, then cover and refrigerate for up to 4 days or freeze for up to 3 months.


© 2006 Jeff Koehler
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

25kcal (1%)
11mg (1%)
1mg (1%)
65mcg RAE (2%)
34mg
4mg
1g
0g
0g
1g
3mg (1%)
161mg (7%)
0g (2%)
2g (3%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
new-american-table New American Table
by Marcus Samuelsson
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?