Recipe Detail Chicken Stock

Chicken Stock

A subtly flavored, low-sodium stock that’s easy to make.



Sauté chicken in lightly greased large saucepan until browned, about 10 minutes. Add remaining ingredients, except salt and pepper, and heat to boiling; reduce heat and simmer, covered, 1 hour, skimming any foam from surface. Strain stock through double layer of cheesecloth, discarding meat, vegetables, and seasonings; season to taste with salt and pepper. Refrigerate until chilled; remove congealed fat from surface of stock.


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