Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs chicken bones; ¼ cup olive oil; 2 red onions, sliced; 2 stalks celery; 2 carrots, diced; 8 -10 cups water; 4 garlic cloves, halved; ½ teaspoon dried thyme; 1 teaspoon dried parsley; ½ teaspoon dried basil; kosher salt, to taste; 1 tablespoon black peppercorns

Servings: persons

2 12 lbs chicken bones
¼ cup olive oil
2 red onions, sliced
2 stalks celery
2 carrots, diced
8 -10 cups water
4 garlic cloves, halved
½ teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried basil
kosher salt, to taste
1 tablespoon black peppercorns

1
Heat oil in a stock pot over medium heat.
2
Add the onions, celery and carrots; cook and stir until browned.
3
Add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches.
4
Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper.
5
Simmer uncovered for 3 hours, adding more water if needed.
6
Strain out all of the solids and refrigerate.
7
Skim the fat off the top after chilled.
8
The stock will be thick.
9
Stock will freeze well for use later.

415

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 12 ingredients. The key ingredients include: 2 12 lbs chicken bones, ¼ cup olive oil, 2 red onions, sliced, 2 stalks celery, 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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