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Recipe Summary

prep:
10 mins
cool:
1 hr
cook:
1 hr
Yield:
about 16 cups
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Ingredients

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Directions

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  • Place the chicken carcass in a large pot with salt and remaining optional ingredients. Fill the pot with water until the bones are covered by at least 2 inches. Bring water to boiling, reduce heat, and simmer, partially covered, for 1 hour.

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  • Remove from heat. Cool slightly. Strain and discard solids. Transfer stock to airtight containers and store, covered, in the refrigerator up to 3 days or freeze for longer storage. Lift off any fat from the top after chilling.

Nutrition Facts

4 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 1mg; sodium 370mg; potassium 6mg; carbohydratesg; fiberg; sugarg; proteing; trans fatty acidg; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calcium 10mg; ironmg.

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