Chicken Stock
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5.0
1,815 reviews
Excellent
Chicken Stock
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This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!
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Ingredients
- 1 rotisserie chicken , meat removed so you're only left with bones and skin
- 2 ribs celery , with leaves, cut into chunks
- 2 medium carrots , cut into chunks
- 2 medium onions , cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 Tablespoons Better than bouillon chicken paste* , or 6 chicken bouillon cubes
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Instructions
- Place rotisserie chicken, vegetables, spices and water into a large soup pot.
- Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
- Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
- Remove from heat and allow to cool.
- Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste.
- Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.
Equipments used:
Notes
- Yields about 8 cups of stock.
- Better than Bouillon Chicken*: I absolutely love this stuff and always use it to enhance the flavors of my stock. You can omit it, if you want.
- Better than Bouillon Chicken*: I absolutely love this stuff and always use it to enhance the flavors of my stock. You can omit it, if you want.
- Storing Instructions: Refrigerate the stock for use within 3-4 days. (Note that it will take on a gelatin-like texture in the fridge, but will liquidize once warmed again). After refrigerating, skim off any fat that rises to the surface.
- Freezing Instructions: Measure out the stock in freezer safe bags in batches of two cups each. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken stock!
- Instant Pot Chicken Stock: Place chicken bones and skin, carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and water into Instant Pot. Cook on high pressure for 30 minutes. Allow pressure to naturally release, then strain and discard bones and vegetables. Stir in chicken bouillon.
Nutrition Information
Show Details
Calories
22kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.02g
Sodium
32mg
(1%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2604IU
(52%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 32mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,815 reviews
Excellent
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