Easy, frugal, and nutritious – homemade stock is one of the best changes you can make in your kitchen.
8
Servings
9
Ingredients
0
Comments
Ingredients
- 1 individual Chicken Carcass, Whole
- 8 cups Water
- 1 tablespoon juice Lemon
- 2 cups chunk Celery
- 2 ¼ cups chunk Onion
- 2 ⅛ cups chunk Carrot
- 3 medium Garlic, Cloves
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
- 9010728 Upgrade to a paid membership 73499 to unlock all instructions 82026
- 2375623 Upgrade to a paid membership 4134 to unlock all instructions 58480
- 5653968 Upgrade to a paid membership 58196 to unlock all instructions 66721
- 6705631 Upgrade to a paid membership 42694 to unlock all instructions 25923
- 5530921 Upgrade to a paid membership 36653 to unlock all instructions 32196
- 5516385 Upgrade to a paid membership 44665 to unlock all instructions 83059
- 1380739 Upgrade to a paid membership 64486 to unlock all instructions 52758
- 560710 Upgrade to a paid membership 22150 to unlock all instructions 19204
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2257408 Upgrade to a paid membership 67680 to unlock all instructions 72258
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
- Add celery, onion, carrots, and garlic to the pot.
- Bring just to a boil and then reduce heat to low.
- Simmer covered on low heat for 8-12 hours. Low, slow heat is key. If you boil your bones, you will get a cloudy stock.
- Skim off any scum that rises to the top.
- When stock is finished, strain out bones and vegetables and discard. {If you were using a whole chicken, be sure to remove so that you can pull off all of the meat when it is cooled.} Add salt and pepper.
- Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 18
- Total Fat
- 0g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0g
- Sodium
- 58mg
- Total Carbohydrates
- 4g
- Fiber
- 1g
- Sugar
- 2g
- Protein
- 0g
- WW Freestyle
- 0