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

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

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.

No additional tips available.

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

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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.

Chicken/Poultry Stock

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