Nutritional Information On Chicken Stock (Broth)

Servings: Makes about 2 quarts
Nutrition information per serving:

1 Whole

Chicken, skinned

1 Large

Onion, coarsely chopped

3 Stalks

Celery, coarsely chopped

2 Large

Carrots, coarsely chopped

2 Whole cloves

Garlic

1

Bay leaf

1/4 Teaspoon

Thyme, dried

2 Quarts

Water

  1. Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Remove chicken, chicken bones, and vegetables from stock. Strain. Puree vegetables in a blender and return to broth. (Reserve the meat for another use.)
  3. Refrigerate stock overnight to allow any fat to float to surface. Skim fat. Use stock in recipe or freeze in 1-cup containers or plastic bags for future use.

Discuss It!