Chicken Stock

Serves: 5
Total Calories: 13
Yield: 6 Cups


12 cups water
3 pounds meaty chicken bones
1 cup celery chunks
1 cup carrot chunks
1 whole onion peeled


Bring water to boil in a stockpot over high heat. Add all remaining ingredients and return to boil, then reduce heat to medium and boil until reduced by half, about 1 hour and 20 minutes. Strain stock and let cool, then remove all fat from surface/ Refrigerate for up to a week; freeze for longer storage.

Nutritional Facts:

Serves: 5
Total Calories: 13
Calories from Fat: 0

This Chicken Stock recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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