Chicken Stock

We had a roasted chicken the other night and there was quite a bit leftover so I thought I would save it to make some soup with. Richard suggested that we use the bones and junk to make a chicken stock with, so that is exactly what I did. It requires a fair amount of time, but not much attention and was perfect to execute on a quiet tv night. Plus it made the house smell amazing ūüôā

If you are not planning to use it all for soup, fill up an ice cube tray and that way you have the perfect little blocks of seasoning for cooking.

Chicken Stock 

remains of 1 whole chicken

6 cups of water

1 onion – halved

3 carrots – cut into chunks

3 stalks of celery – cut into chunks

1 tsp rosemary

2 bay leaves

salt and pepper to taste

1.  Combine chicken remains and water, bring to a boil.  Turn down heat and simmer for 1 hour.

2.  Skim fat off top and add in all the remaining ingredients.  Continue to simmer for 3-4 hours, skimming the fat as throughout this time.

3.  Refrigerate overnight.

Per 1 cup:

Calories 30     Fat 0g     Carbs 6g      Protein 2g

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