Makes 8 cups / Prep time: 15 minutes / Cook time: 12 hours, plus 30 minutes cooling time
Chicken stock works well with many veggies and herb flavors. However, try to always include onions — they contain quercetin, a flavonoid which remains in the stock after the solids are strained out. Quercetin can help prevent diabetes, fight cancer, and promote a very healthy cardiovascular system.
2 chicken carcasses (see Tip)
6 black peppercorns
4 thyme sprigs
3 bay leaves
2 celery stalks, cut into quarters
1 carrot, washed and chopped roughly
1 sweet onion, peeled and quartered
1 gallon cold water (enough to cover the carcasses and vegetables)
1. Place the chicken carcasses in a large stockpot with the peppercorns, thyme, bay leaves, celery, carrot, and onion.
2. Add the water, making sure the carcasses and vegetables are completely covered, and place the pot on high heat. Bring it to a boil and then reduce the heat to low and gently simmer, stirring every few hours, for 12 hours.
3. Remove the pot from the heat and let the stock cool for 30 minutes. Remove any large bones with tongs and then strain the stock through a fine-mesh sieve. Discard the solid bits.
4. Pour the stock into containers with tight-fitting lids and cool completely. Store in the refrigerator for up to 5 days, or freeze the stock for up to 3 months.
PREP TIP
Chicken carcasses can be frozen in zip-top bags. When you have two or three, make this lovely stock by putting the frozen carcasses right in the pot.
PER SERVING (1 CUP)
Calories: 73; Fat: 5g; Protein: 5g;
Carbs: 2g; Fiber: 0g; Net Carbs: 2g; Fat 62%/ Protein 27%/ Carbs 11%