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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Homemade Chicken Stock

Source: dLife

An easy homemade chicken stock that stores well.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	32.9

Total Carbs	5.6 g

Dietary Fiber	1.1 g

Sugars	2.5 g

Total Fat	0.6 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	41.0 mg

Protein	0.4 g

Sodium	416.0 mg

Dietary Exchanges 0.6 Fat, 0.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp black peppercorns 1.0
1 tsp salt 10.0
10 each parsley sprigs 6.0
6 each medium garlic cloves 3.0
3 each bay leaves 2.0
2 each medium carrots 1.0
1 each medium onions 8.0
8 cup cold water 1.0
1 tbsp cider vinegar

Directions

Add chicken, peppercorns, salt, parsley, garlic, bay leaves, carrots, and onion to a large stockpot of Dutch oven.
Pour in water and bring to a boil over medium heat. Lower heat and simmer until chicken is finished, about 40 minutes.
Take chicken out of liquid and let cool. Take meat off of bones and save for another recipe. Add bones back into pot and mix in the vinegar, if using.
Place lid half on and cook for 1 hour.
Drain the stock through a colander into a large bowl, throw away the solid pieces. Wrap bowl with plastic wrap and place in refrigerator for 8 hours.
Remove from refrigerator and skim off solid fat from the top of stock and throw away. Serve warm.