Quick Chicken Stock
- Total Time
- 40 to 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13-to-4-pound chicken
- ½large onion, roughly chopped (don’t bother to peel)
- 1large carrot, roughly chopped
- 1celery rib, roughly chopped
- 1bay leaf
Nutritional analysis per serving (2 servings)
48 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can — without going crazy — from the wings; dice and refrigerate.
- Step 2
Combine what’s left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
- Step 3
Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
- Step 4
Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.
Private Notes
Comments
Supermarket roast chickens appear frequently in our house (don't judge!) I save the carcass, add carrot, onion and celery, then cover with water to simmer away. Waste not, want not! Thanks for the bay leaf tip, I'll try that this week.
Cook in a pressure cooker and that hour will get you more stock and more flavorful stock without a struggle.
Supermarket roast chickens appear frequently in our house (don't judge!) I save the carcass, add carrot, onion and celery, then cover with water to simmer away. Waste not, want not! Thanks for the bay leaf tip, I'll try that this week.
Cook in a pressure cooker and that hour will get you more stock and more flavorful stock without a struggle.
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