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Chicken Stock


1 medium stewing chicken, cut into pieces (remove skin)
1 large onion
2 carrots
½ cup lemon juice
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon tarragon
½ cup fresh parsley, chopped
2 stalks celery


  • Wash chicken and place in deep pot.
  • Cover with water.
  • Add vegetables. Cover.
  • Bring to boil.
  • Lower heat and simmer for 2 hours.
  • Strain, reserving chicken and vegetables.

This stock may be used in place of oil to sauté meat, vegetables, etc. If stock is to be used as soup, remove bones from chicken. Place chicken, vegetables, and stock in blender. Blend for 30 seconds. May be frozen for later use. Serving size: 1 cup.

Nutritional Information

Calories: 10
% Fat: 0
Sodium: 40 milligrams
Total Fat: 0 gram
Cholesterol: 0 milligrams

(Above figures based on per serving basis.)