Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: back, neck, wing tips, heart and gizzard from 1 raw chicken; 1 large carrot; 4 stalks parsley; 4 whole cloves or 1/8 tsp. ground cloves; 8 whole peppercorns or 1/4 tsp. ground pepper; 1 large bay leaf; 1 tsp. dry leaf sage or 1/4 tsp. rubbed sage; 1 large onion; 1 large stalk celery; 1 clove garlic

Servings: persons

back, neck, wing tips, heart and gizzard from 1 raw chicken
1 large carrot
4 stalks parsley
4 whole cloves or 1/8 tsp. ground cloves
8 whole peppercorns or 1/4 tsp. ground pepper
1 large bay leaf
1 tsp. dry leaf sage or 1/4 tsp. rubbed sage
1 large onion
1 large stalk celery
1 clove garlic

1
Clean vegetables and cut larger ones into several pieces. Place all ingredients in a 4-quart slow cooker and cover with water to within 1-inch of the top of crock.
2
Set the cooker on auto-shift or high for several hours, then change to low.
3
Cook for 16 to 30 hours.
4
With large, slotted spoon, strain out and discard all solids.
5
Ladle stock through fine tea strainer into a large (3-quart) bowl.
6
Cover and refrigerate for 24 hours to allow fat to harden.
7
Remove and discard fat.
8
Ladle stock into containers and freeze.

123

kcal

Calories

Fat

Carbs

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: back, neck, wing tips, heart and gizzard from 1 raw chicken, 1 large carrot, 4 stalks parsley, 4 whole cloves or 1/8 tsp. ground cloves, and more.

Yes, Chicken 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 Stock

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