You can use any type of chicken pieces to make this chicken soup stock.
- Chicken pieces - 6 lbs
- Onions (quartered) - 2 large
- Celery stalks (cut to 2 inch chunks) - 3 stalks
- Carrots (cut to 2 inch chunks) - 3 carrots
- Garlic cloves (crushed) - 2
- Water - 16 cups
- Black peppercorn - 1/2 tsp
- Parsley sprigs - 6
- Thyme sprigs - 6
- Bay leaves - 3
Healthy chicken soup stock cooking instructions:
- Preheat oven to 400
- In a roasting pan, spread out the celery, carrots, and onion chunks
- Place the chicken pieces on top
- Bake at 400 for 1.5 hours until the chicken and vegetables are nice and brown
- In a soup stockpot, add in all the remaining ingredients and add in the browned chicken and vegetables
- Bring to a boil, then reduce heat
- Let it simmer for 1.5 to 2 hours
- Strain the soup stock with a fine sieve and let it chill over night.
- Scoop off the solid fat from the top
- Yields 10 cups
Nutrition Information:
- Calories - 30
- Fat - 1g
- Protein 4.5g
- Carbs - 0.5g
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