Recipes
Germany Ingredients (8 Servings)
- 1 kg (2 pounds) skinless whole chicken cut into pieces
- 4 garlic cloves, lightly crushed
- 2 celery stalks, roughly chopped
- 2 carrots roughly chopped
- 1 sweet onion, cut into quarters
- 10 peppercorns
- 4 fresh thyme sprigs (2 chopped tbsp)
- 2 bay leaves
- water
Nutritional values (per serving)
Calories242 kcal
Fat6 g
Sodium121 mg
Carbohydrates6 g
Protein39 g
Phosphorus287 mg
Potassium447 mg
Calcium40 mg
Fiber1 g
Directions
In a large stockpot, place the chicken, garlic, celery, carrots, onion, peppercorns, thyme and bay leaves and cover with water by about 10 cm. Bring the water to a boil over high heat, the reduce to medium-low heat and simmer, uncovered, ,for about 4 hours. Skim off any foam on top of the stock and pour the stock through a fine-mesh sieve. Pick off the unusable chicken meat for another recipe, discard the bones and other solids and allow the stock to cool for about 30 min before transferring it to sealable containers. Store the stock in the refrigerator for up to 1 week, in the freezer for up to 3 months.