Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts cold water; One 3 1/2- to 4-pound chicken, cut into 8 pieces, plus neck and giblets (do not use the liver); 2 onions, quartered; 1 celery stalk, coarsely chopped; 2 carrots, coarsely chopped; 2 garlic cloves, unpeeled; 1 teaspoon kosher salt; 6 fresh flat-leaf parsley sprigs; 8 whole black peppercorns; 1/2 teaspoon dried thyme, crumbled; 2 to 3 dried bay leaves

Servings: persons

4 quarts cold water
One 3 1/2- to 4-pound chicken, cut into 8 pieces, plus neck and giblets (do not use the liver)
2 onions, quartered
1 celery stalk, coarsely chopped
2 carrots, coarsely chopped
2 garlic cloves, unpeeled
1 teaspoon kosher salt
6 fresh flat-leaf parsley sprigs
8 whole black peppercorns
1/2 teaspoon dried thyme, crumbled
2 to 3 dried bay leaves

1
Bring the cold water and the chicken pieces (including the neck and giblets) to a boil.
2
Reduce the heat to low, and begin skimming the froth immediately.
3
Continue to simmer the stock, uncovered, skimming froth occasionally, for 2 1/2 hours.
4
Add the onions, celery, carrots, garlic, salt, parsley, peppercorns, thyme, and bay leaves to the pot.
5
Simmer for another hour (adding the veggies and spices at the end gives our stock a little extra snap).
6
Pour the stock through a fine-mesh sieve into a large bowl and discard the solids.
7
If you are using the stock right away, skim off and discard any fat.
8
If not, cool the stock completely, uncovered, before skimming off and discarding the fat (this will be easier to do when the stock is cool).

236

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 11 ingredients. The key ingredients include: 4 quarts cold water, One 3 1/2- to 4-pound chicken, cut into 8 pieces, plus neck and giblets (do not use the liver), 2 onions, quartered, 1 celery stalk, coarsely 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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