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Homemade chicken broth in Mason jars ready for canning or storage. Perfect for soups and recipes.

Chicken Stock

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Soup
Cuisine American
Servings 16 servings
Calories 5 kcal

Ingredients
  

  • Bones and skin from 1 large chicken carcass
  • 1 large onion quartered
  • 1 large carrot cut into 2-inch segments
  • 1 large celery rib cut into 2-inch segments
  • 1 bunch fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken bones and skin in a large stockpot.
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  • Add the quartered onion, carrot segments, celery rib, and fresh parsley to the pot.
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  • Fill the pot with enough water to cover the ingredients by 2 inches.
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  • Stir in the salt and black pepper.
  • Bring the mixture to a gentle boil over medium-high heat.
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  • Reduce the heat to low and simmer, uncovered, for 6 hours. Skim off any foam or fat that rises to the surface.
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  • Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.
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  • Allow the stock to cool completely before transferring it to storage containers.
  • Refrigerate for up to 3 days or freeze for up to 6 months.
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Nutrition

Calories: 5kcalCarbohydrates: 1gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gSodium: 148mgFiber: 0.2g
Keyword budget, chicken, chicken stock, freezer-friendly
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