DIY Vegetable Stock
Making stock is an easy way to get the most out of foods in the kitchen. Save (or even freeze) leftover roasted chicken bones for a future pot of stock.
- 4 to 5 fresh parsley stems
- 5 black peppercorns
- 1 dried bay leaf
- 1 fresh thyme sprig
- 1 garlic clove, peeled
- 2 pounds chicken bones (or the carcass of one 5- to 7-pound roaster chicken)
- 1 large yellow or white onion, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch pieces
- 2 large celery stalks, cut into 2-inch pieces
- 2 quarts cold water
- Kitchen twine
- Strainer or colander
- To make a "sachet d’épices": Cut a large square of cheesecloth and place parsley stems, black peppercorns, bay leaf, thyme sprig and garlic in the center. Bring corners together and tie securely with twine to make a pouch. The sachet is easy to remove if flavor becomes overpowering.*
- To make stock: Place chicken bones, onion, carrot, celery and sachet in an 8-quart stockpot. Add water and bring to a boil. Immediately lower heat to simmer and cook uncovered for 1½ to 2 hours. Skim surface if desired.
- Strain stock using a mesh sieve or colander covered with a large piece of cheesecloth. Discard bones, vegetables and sachet.
- Use stock immediately or chill over an ice bath to expedite cooling, then cover and refrigerate. Remove solidified fat from top before using or freezing. Serves 5.
- If stock is flavored to your liking before the end of cooking time, remove sachet and continue cooking.
SERVING SIZE: 1 cup
CALORIES 10; TOTAL FAT 0g; SAT. FAT 0g; CHOL. 0mg; SODIUM 140mg; CARB. 1g; FIBER 0g; SUGARS 1g; PROTEIN 1g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Not able to accurately analyze the percentage of absorbed nutrients in this recipe. Instead, we used a standard low-sodium chicken stock analysis from Imagine Natural Creations, Hain Celestial Group.