Low-Fat Chicken Stock

1. 1

   Remove and discard giblets and neck from chicken.

2. 2

   Rinse chicken under cold water; pat dry.

3. 3

   Trim all excess fat.

4. 4

   Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot;bring to a boil.

5. 5

   Cover, reduce heat and simmer 2 hours.

6. 6

   Remove chicken; let cool.

7. 7

   Remove and discard skin.

8. 8

   Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat.

9. 9

   (Store chicken in an airtight container in the fridge; reserve to use in soup or for other uses.)

10. 10

    Strain broth through a papertowel-lined sieve into a large bowl; discard solids.

11. 11

    Cover and chill stock overnight.

12. 12

    Skim solidified fat from surface of stock; discard.

13. 13

    Stock may be frozen in airtight containers for up to 3 months.

14. 14

    Divide the stock into different sized containers, according to what you use in your favorite recipes that require stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.