Homemade Chicken Stock

Homemade Chicken Stock is a healthy stock to use when making soups, stews, or anytime you need chicken stock. After straining it will make about 3 quarts and can be frozen. Each 1 cup serving contains 3 grams of protein and 1 gram carbohydrate.

1 whole stewing chicken, about 5-6 lbs.

4 quarts water

2 large onions, quartered, and studded with 3-4 whole cloves

4 peeled garlic cloves

3 carrots, cut into 2 inch chunks

4 celery stalks with leaves, cut into 2 inch pieces

3 parsnips, cut into 2 inch chunks

3 bay leaves

4-5 fresh sprigs thyme or 2 tsp. dried thyme

10 whole black peppercorns

Rinse chicken under cold water and pat dry with paper towels. Cut chicken into quarters. In a large soup pot, bring chicken and water to a boil. Skim off foam as it collects on the surface. When no more foam appears, add remaining ingredients. Bring back to a boil, reduce heat and simmer, partially covered, 2-4 hours. The longer the stock cooks, the richer it will taste. Remove stock from heat, and cool. Strain stock through a fine-meshed sieve. Reserve chicken for another use. Thoroughly cool before refrigerating or freezing.

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