Chicken/Poultry Stock Recipe

Name: Chicken/Poultry Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds chicken backs including necks and bones; 1 large onions quartered; 4 large carrots washed and halved; 2 each bay leaves; 4 stalks celery leaves and all, halved; ⅛ cup parsley leaves about a small handful, stems are OK; ⅛ cup thyme sprigs about a small handful; 1/2 teaspoon black peppercorns about 10 or so, cracked or not; 2 cloves garlic peeled and mashed with the side of your knife; 2 gallons water cold

Servings: persons

1
You can use any combination of chicken, turkey and even duck etc.
2
Combine all ingredients in a large stock pot and bring to a boil over medium heat.
3
In the first 10 to 15 minutes foam will begin to float to the top and should be removed by skimming with a large spoon or a fine mesh wire strainer.
4
Reduce to low heat and simmer covered for about 6 hours.
5
Continue to skim if necessary.
6
After about 6 hours of cooking remove from heat, cool in an ice water bath (unless you're using Pyrex, in which case you'll need to wait about 6 years for it to cool naturally.)
7
Once cool strain out the solids and place in the refrigerator until completely cool (usually overnight.)
8
The next day remove the fat, which will have solidified, and put the broth into airtight containers which can be stored in the fridge for about a week or frozen for about three months.
9
Before using the broth in your recipes I recommend bringing it to a brief boil.

1015

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds chicken backs including necks and bones, 1 large onions quartered, 4 large carrots washed and halved, 2 each bay leaves, and more.

Yes, Chicken/Poultry Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken/Poultry Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions