Homemade Chicken Stock

Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.

This recipe goes with Fresh Vegetable Barley, Braised Chicken with Chickpeas and Tomatoes

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• Bones from a cooked (4-pound) chicken
• 5  whole peppercorns
• 3  quarts water
• 2  sprigs parsley (optional)
• 1  medium onion, quartered

Preparation

Preheat oven to 400°.

Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.

Bake at 400° for 1 hour, turning bones once after 30 minutes.

Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.

Nutritional Information

Calories:

5 (54% from fat)

Fat:

0.3g (sat 0.1g,mono 0.1g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

0.1g

Fiber:

0.0g

Cholesterol:

2mg

Iron:

0.0mg

Sodium:

9mg

Calcium:

8mg