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Easy Homemade Chicken Stock

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

Tested till perfect

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Easy Homemade Chicken Stock

This recipe makes 8 servings

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Nutritional Info
Per 1 cup (250 mL) : about -
cal 39
pro 5 g
total fat 1 g
sat. fat 0
carb 1 g
fibre 0 g
chol 1 mg
sodium 175 mg
% RDI: -
calcium 1
iron 4
folate 2

Ingredients

  • 1 stewing hen, (or 3 lb/1.5 kg chicken)
  • 3 small carrots, coarsely chopped
  • 3 small onions, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • 1 cup sliced mushrooms, stems or caps
  • 3 cloves garlic, smashed
  • 10 sprigs fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp peppercorns
  • 2 bay leaves
  • 8 cups cold water

Preparation

In large stockpot, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat for 4 hours, skimming off foam occasionally. (Or cook in slow cooker on low heat for 8 to 10 hours.)

Discard hen. Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.

Additional information : Variation
Easy Homemade Vegetable Stock: Omit stewing hen. Add 1 plum tomato, chopped, and 1 pkg (14 g) dried mushrooms.

Source : Canadian Living Magazine: October 2009

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