Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken backs or 2 lbs chicken necks; 1 large ham hock; 3 quarts vegetable broth; 2 onions, course chopped; 4 garlic cloves, smashed; 3 celery ribs, course chopped including leaves; 4 carrots, course chopped; 1 large bell pepper, course chopped; 1 tablespoon black peppercorns; 2 bay leaves

Servings: persons

2 lbs chicken backs or 2 lbs chicken necks
1 large ham hock
3 quarts vegetable broth
2 onions, course chopped
4 garlic cloves, smashed
3 celery ribs, course chopped including leaves
4 carrots, course chopped
1 large bell pepper, course chopped
1 tablespoon black peppercorns
2 bay leaves

1
Place the chicken backs bone side up on a baking dish, along with the thigh bones and skin.
2
Bake at 400 degrees for 30 minutes, then broil on top rack for 10 to 15 minutes until they are showing signs of heavy toasting.
3
Remove and add to stock pot, along with the remaining stock ingredients, bring to boil and simmer for 3 to 4 hours, adding water if necessary.
4
Strain into large bowl, discard solids, cover and chill to set the fat on top.
5
When fat has risen to top, scrape off and discard.

650

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: 2 lbs chicken backs or 2 lbs chicken necks, 1 large ham hock, 3 quarts vegetable broth, 2 onions, course chopped, 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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