1 hr 30 min
Store-bought stock can’t be beat for convenience, but for flavour, homemade is #goals. Plus, one big batch will last you months. Beyond soups, use this to make sauces or to upgrade your grains.
Uncooked skinless chicken breast with bone
2 stalk(s), medium, cut into thirds
2 medium, scrubbed and cut into thirds
1 large, roots trimmed, quartered
2 clove(s), large, peeled
- In an 8-quart stock pot, combine all the ingredients with 4 quarts and 2 cups of cold water. Bring to a boil over high heat. Reduce heat to a very gentle simmer. Using a ladle or cooking spoon, skim off any foam that rises to the top. Simmer until the chicken is cooked through, 25 to 30 minutes.
- Transfer the chicken to a large bowl. When the chicken is cool enough to handle, cut the meat from the bones. Return the bones to the pot. (Reserve the meat for another use.) Continue to simmer the stock for at least 30 minutes or up to 1 1⁄2 hours.
- Let the stock cool slightly in the pot. Using tongs, remove the bones and vegetables. Set a large fine-mesh sieve or colander over a large bowl or another pot. Strain any remaining solids from the stock. Discard the bones and vegetables.
- Let the stock cool completely at room temperature. Divide among airtight containers. Refrigerate for up to 1 week or freeze for 3 to 6 months.
- Serving size: 2 cups of stock
Per serving (2 cups): 258 Cal, 5 g Total Fat, 1 g Sat Fat, 361 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 46 g Prot.