Chicken Stock

Ingredients

• 4pounds raw chicken bones
• 6quarts water
• 2onions, unpeeled, quartered
• 2carrots, peeled and halved crosswise
• 2celery stalks, halved crosswise
• 1teaspoon black peppercorns
• 2bay leaves
• 4thyme sprigs
• 5parsley sprigs (or 10 stems)
• 1tablespoon white-wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    15 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 3 milligrams cholesterol; 50 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Put everything but vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
2. Skim off any foam that rises to the surface. Add vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
3. Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
4. Strain the stock through a fine-meshed sieve. Let cool.
5. Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.