Homemade Chicken Stock
Light & Tasty
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 3-3/4 hours
Ingredients:
- 1 whole chicken (3 pounds)
- 1 teaspoon vegetable oil
- 2 medium carrots, cut into chunks
- 1 medium onion, cut into chunks
- 3 sprigs fresh parsley
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon whole peppercorns
- 2-1/2 quarts cold water
- 1 celery rib with leaves, cut into chunks
Directions:
Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface. Yield: about 2 quarts.