Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 pounds chicken parts, wings, backs, necks; 1 large yellow onion, quartered; 2 medium-size stalks celery, quartered with celery leaves; 2 medium-size carrots, quartered; 6 sprigs parsley; 2 bay leaves; 12 black peppercorns; 1 teaspoon each dried rosemary and thyme, crumbled (optional); 2 cloves garlic; 3 quarts water

Servings: persons

5 to 6 pounds chicken parts, wings, backs, necks
1 large yellow onion, quartered
2 medium-size stalks celery, quartered with celery leaves
2 medium-size carrots, quartered
6 sprigs parsley
2 bay leaves
12 black peppercorns
1 teaspoon each dried rosemary and thyme, crumbled (optional)
2 cloves garlic
3 quarts water

1
In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water.
2
Bring to a boil over high heat, lower the heat, and partially cover.
3
Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.
4
When the stock has finished simmering, set aside to cool.
5
Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl.
6
Let cool slightly, cover, and refrigerate.
7
Discard the vegetables and other solids.
8
Refrigerate the stock until chilled, then skim off the fat.
9
The stock will keep, refrigerated, in a tightly covered container for up to 3 days.
10
The yield varies according to how long the stock has simmered.

344

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: 5 to 6 pounds chicken parts, wings, backs, necks, 1 large yellow onion, quartered, 2 medium-size stalks celery, quartered with celery leaves, 2 medium-size carrots, quartered, 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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