Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken wings, backs, necks, and/or bones; 14 1/2 cups cold water; 2 onions, peeled and halved; 2 whole cloves; 4 garlic cloves, unpeeled; 1 celery rib, halved; 2 carrots, halved; 1 teaspoon salt; 6 long fresh parsley sprigs; 12 black peppercorns; 1/2 teaspoon dried thyme, crumbled; 1 bay leaf

Servings: persons

3 pounds chicken wings, backs, necks, and/or bones
14 1/2 cups cold water
2 onions, peeled and halved
2 whole cloves
4 garlic cloves, unpeeled
1 celery rib, halved
2 carrots, halved
1 teaspoon salt
6 long fresh parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf

1
If using wings, cut each wing at joints into 3 pieces.
2
In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.
3
Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
4
Stick 2 onion halves with 1 clove each and add to stockpot or kettle with remaining ingredients.
5
Simmer stock, skimming froth, 3 hours.
6
Pour stock through a fine sieve into a large heatproof bowl.
7
If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.
8
Cool stock, uncovered.
9
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
10
Remove fat before using.

902

kcal

Calories

Fat

Carbs

120

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 12 ingredients. The key ingredients include: 3 pounds chicken wings, backs, necks, and/or bones, 14 1/2 cups cold water, 2 onions, peeled and 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.

That's it — enjoy your meal!

Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions