Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon virgin olive oil; 3 large carrots, peeled and roughly chopped; 1 large onion, roughly chopped; 3 large stalks celery, roughly chopped; 1 head garlic, cut horizontally in half; 8 ounces mushrooms, roughly chopped; 1 cup dry white wine; 6 sprigs thyme; 6 sprigs Italian parsley; 6 basil leaves; 2 bay leaves, broken in half; 1 tablespoon black peppercorns, toasted; 3 to 4 pounds chicken bones, wings, backs, and/or necks; 10 to ½ cups water, or enough to cover

Servings: persons

3 tablespoons unsalted butter
1 tablespoon virgin olive oil
3 large carrots, peeled and roughly chopped
1 large onion, roughly chopped
3 large stalks celery, roughly chopped
1 head garlic, cut horizontally in half
8 ounces mushrooms, roughly chopped
1 cup dry white wine
6 sprigs thyme
6 sprigs Italian parsley
6 basil leaves
2 bay leaves, broken in half
1 tablespoon black peppercorns, toasted
3 to 4 pounds chicken bones, wings, backs, and/or necks
10 to ½ cups water, or enough to cover

1
Heat the butter and olive oil in a large stockpot over medium heat.
2
When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms.
3
Saute the vegetables, stirring occasionally, until golden brown, about 10 minutes.
4
Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer.
5
Turn the heat to low, skim off any impurities that have risen to the surface (dont stir, or the stock will be cloudy), and simmer, uncovered, for 2 1/2 hours.
6
Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container.
7
Chill the stock in an ice-water bath.
8
(This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigeratorand inadvertently heating it and its contents.)
9
Then refrigerate until chilled, or, preferably, overnight.
10
Skim any fat from the top of the stock, and transfer to airtight containers.
11
The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

640

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 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 tablespoon virgin olive oil, 3 large carrots, peeled and roughly chopped, 1 large onion, roughly 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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