How to make Chicken Stock
Prep Time10 mins
Cook Time1 hr 30 mins
- 12 cups water
- 2 chicken legs or any other part of chicken
- 3 medium-sized carrots peeled
- 1 small parsnip peeled
- 1 celery stick
- half onion peeled
- bunch of fresh parsley
In the large pot pour water, add chicken legs. Cook on medium to low heat for 45 minutes.
Remove the foam from top of the chicken stock.
Slice carrots, cut parsnip into small pieces, cut or dice celery stick. Add to chicken stock.
Add parsley and half onion (you don't have to slice or dice).
Cook for 45 minutes on low heat until vegetables are soft.
The chicken stock is ready.
Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg