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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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
Directions
Step 1
1. Prepare the vegetables by washing and roughly chopping the carrots, celery, and onions. Peel the garlic cloves but leave them whole.
Step 2
2. Place the whole chicken in a large stockpot. Add the prepared vegetables (carrots, celery, onions, garlic) around the chicken.
Step 3
3. Add fresh parsley, thyme sprigs, bay leaves, black peppercorns, and kosher salt to the pot.
Step 4
4. Pour 16 cups (or approximately 4 quarts) of cold water over the chicken and vegetables, ensuring the chicken is fully submerged.
Step 5
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.
Step 6
6. Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering to ensure clarity in the stock.
Step 7
7. Let the chicken and vegetables simmer gently for 3 to 4 hours. Stir occasionally, making sure the chicken remains submerged.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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
| Serving size | (6383.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 570.4 |
| Total Fat 16.8g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 136.1mg | 0% |
| Sodium 1746.5mg | 0% |
| Total Carbohydrate 70.2g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 27.5g | |
| Protein 44.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 579.0mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2430.3mg | 0% |
Source of Calories