Chicken Stock Recipe

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

Servings: persons

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

1
Peel and halve onions.
2
Halve celery rib and carrots and crumble thyme.
3
If using wings, cut each wing at joints into 3 pieces.
4
In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.
5
Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
6
Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients.
7
Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
8
Pour stock through a fine sieve into a large heatproof bowl and discard solids.
9
If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.
10
Cool stock, uncovered.
11
Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months.
12
Remove fat before using.

902

kcal

Calories

Fat

Carbs

120

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: 2 onions, 1 celery rib, 2 carrots, 1/2 teaspoon dried thyme, 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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