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“This is a simple recipe to make a chicken stock that is a bit lower in fat.”
READY IN:
2hrs 15mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim all excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot;bring to a boil. Cover, reduce heat and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in the fridge; reserve to use in soup or for other uses.) Strain broth through a papertowel-lined sieve into a large bowl; discard solids.
  2. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
  3. Stock may be frozen in airtight containers for up to 3 months. Divide the stock into different sized containers, according to what you use in your favorite recipes that require stock.

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