Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, white part and 1 inch green, carefully washed; 2 carrots; 2 stalks celery; 1 turnip; 1 onion, peeled; 2 doves garlic, peeled; 1/2 pound mushrooms; 2 fresh thyme sprigs or 1 teaspoon dried thyme; 2 bay leaves; 7 or 8 parsley stems; 1 tablespoon black peppercorns; 4 pounds chicken backs and necks or thighs and legs, rinsed

Servings: persons

1 leek, white part and 1 inch green, carefully washed
2 carrots
2 stalks celery
1 turnip
1 onion, peeled
2 doves garlic, peeled
1/2 pound mushrooms
2 fresh thyme sprigs or 1 teaspoon dried thyme
2 bay leaves
7 or 8 parsley stems
1 tablespoon black peppercorns
4 pounds chicken backs and necks or thighs and legs, rinsed

1
Slice all the vegetables and put them, the seasonings, and the chicken parts in your largest stock pot.
2
Cover with 5 quarts (20 cups) cold water and bring to a boil.
3
Simmer, with lid ajar, skimming occasionally, for 4 to 6 hours.
4
Because reduction intensifies the flavor, do not salt the stock until you are ready to use it.
5
Strain the stock and let it cool.
6
Chill it until the fat on top solidifies.
7
Remove the fat, pour the stock into containers, and refrigerate or freeze it.

989

kcal

Calories

Fat

Carbs

155

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: 1 leek, white part and 1 inch green, carefully washed, 2 carrots, 2 stalks celery, 1 turnip, 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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