Chicken Stock Plus a Stock of Chicken
Elevate your culinary game with "Chicken Stock Plus a Stock of Chicken," the ultimate two-in-one recipe that delivers rich, homemade chicken stock and perfectly tender shredded chicken for endless versatility. Crafted with wholesome ingredients like a whole chicken, aromatic vegetables, fresh herbs, and warming spices, this recipe produces a deeply flavorful broth ideal for soups, stews, or sauces. Simmered low and slow for hours, it not only creates a golden, nutrient-rich stock but also yields succulent, shredded chicken perfect for salads, tacos, or casseroles. With easy-to-follow steps and freezer-friendly storage options, this recipe is a kitchen staple that transforms simple ingredients into a powerhouse of flavor.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 large Carrots
- 3 large Celery stalks
- 2 medium Onion
- 6 whole Garlic cloves
- 1 small bunch Fresh parsley
- 4 sprigs Fresh thyme
- 3 pieces Bay leaves
- 1 tablespoon Black peppercorns
- 2 teaspoons Kosher salt
- 16 cups Water
Instructions
1. Prepare the vegetables by washing and roughly chopping the carrots, celery, and onions. Peel the garlic cloves but leave them whole.
2. Place the whole chicken in a large stockpot. Add the prepared vegetables (carrots, celery, onions, garlic) around the chicken.
3. Add fresh parsley, thyme sprigs, bay leaves, black peppercorns, and kosher salt to the pot.
4. Pour 16 cups (or approximately 4 quarts) of cold water over the chicken and vegetables, ensuring the chicken is fully submerged.
5. Heat the pot over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered.
6. Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering to ensure clarity in the stock.
7. Let the chicken and vegetables simmer gently for 3 to 4 hours. Stir occasionally, making sure the chicken remains submerged.
8. Carefully remove the chicken from the pot and set it on a cutting board to cool slightly. Once cool, shred the chicken meat from the bones for later use. Discard the skin and bones or save for another use.
9. Strain the stock through a fine-mesh sieve into a large bowl or another pot, discarding the vegetables and herbs. Cool the stock completely.
10. Once cool, skim off any fat that has risen to the surface, if desired. Store the stock in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
11. Use the shredded chicken in recipes like soups, salads, tacos, or casseroles. Enjoy the versatile stock as a base for countless dishes!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 27.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
