Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 1/2 cups cold water; 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, plus neck and giblets (except liver); 2 onions, left unpeeled, halved; 2 whole cloves; 4 garlic cloves, left unpeeled; 1 celery rib, halved; 2 carrots, halved; 1 teaspoon salt; 6 long fresh flat-leaf parsley sprigs; 8 whole black peppercorns; 1/2 teaspoon dried thyme, crumbled; 1 Turkish or 1/2 California bay leaf

Servings: persons

16 1/2 cups cold water
1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, plus neck and giblets (except liver)
2 onions, left unpeeled, halved
2 whole cloves
4 garlic cloves, left unpeeled
1 celery rib, halved
2 carrots, halved
1 teaspoon salt
6 long fresh flat-leaf parsley sprigs
8 whole black peppercorns
1/2 teaspoon dried thyme, crumbled
1 Turkish or 1/2 California bay leaf

1
Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth.
2
Add remaining 1/2 cup cold water and bring to a simmer, skimming froth.
3
Add remaining ingredients and simmer stock, uncovered, skimming froth, 3 hours.
4
Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
5
If using stock right away, skim off and discard any fat.
6
If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

351

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 12 ingredients. The key ingredients include: 16 1/2 cups cold water, 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, plus neck and giblets (except liver), 2 onions, left unpeeled, halved, 2 whole 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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