Soup

Chicken Stock is for Soup.

Chicken Stock takes 15 minutes to prepare.

Chicken Stock takes 120 minutes to cook.

Chicken Stock makes 24 servings.

The ingredients for Chicken Stock are:

1 whole medium sized chicken
1 Yellow onion
1 Stalk of Celery
1 Large Carrot
8 quarts of water
1 tbsp Sea salt
1 tbsp black pepper corns

Here is how you make Chicken Stock:

Cut the onion into quarters leaving the skin on.chop the celery and carrot into large chunksPlace the onion, carrot, celery, salt, pepper corns and chicken in a large - 12 quart or larger stock pot. cover with water ( about 8 quarts.) Bring to a boil then reduce to simmer for about 2 hours.Remove from heat and allow to cool for a few minutes.Remove the chicken and place on a platter to cool.Strain the stock through a sieve to remove the vegitables and any chicken pieces.cover the stock and place in the refrigerator for two to three hours untill the chicken fat has congealed on top.Skim the fat off and discard.If you want a clear stock you can strain the stock a second time through a sieve lined with cheese cloth.I like to pour the stock into quart sized plastic containers and freeze for future use.The chicken can be removed from the bone and used in any way you like to use boned chicken. Excellent for chicken salad. or arroz con pollo or even a chicken artichoke soup.Number of Servings: 24Recipe submitted by SparkPeople user BILLTMAN.

The nutritional information for Chicken Stock is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 13.7

• Total Fat: 0.3 g
• Cholesterol: 5.8 mg
• Sodium: 316.5 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.2 g
• Protein: 1.9 g

The dietary needs meet for Chicken Stock is Low Carb