Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds cut-up chicken or chicken bones; 3 bay leaves; 2 medium onions, diced; 4 stalks celery, diced; 3 medium carrots, diced; 1 head garlic, cloves peeled and left whole; 4 quarts cold water; 1 tablespoon whole black peppercorns; 3 bay leaves; 1 small bunch parsley stems; Pinch of kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano

Servings: persons

3 pounds cut-up chicken or chicken bones
3 bay leaves
2 medium onions, diced
4 stalks celery, diced
3 medium carrots, diced
1 head garlic, cloves peeled and left whole
4 quarts cold water
1 tablespoon whole black peppercorns
3 bay leaves
1 small bunch parsley stems
Pinch of kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

1
Wash the chicken thoroughly with cold water, place in an 8-quart or larger stockpot, and add the onion, celery, carrots, garlic, and cold water.
2
Bring to a boil, immediately reduce the heat to a slow simmer, and skim away any foam, excess matter that rises to the top, or fat that floats to the top.
3
Add the peppercorns, bay leaves, parsley stems, salt, thyme, basil, and oregano.
4
Cook at a slow simmer for 4 to 6 hours, uncovered, periodically skimming away fat and proteins that rise to the top.
5
Do not stir the stock at all.
6
After cooking, strain through a fine-mesh strainer, taking care not to disrupt the stock by mixing or by moving the chicken around.
7
A second straining through cheesecloth will result in an even clearer stock, and chilling will cause any remaining fat to congeal at the top, making it easy to remove.

925

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 14 ingredients. The key ingredients include: 3 pounds cut-up chicken or chicken bones, 3 bay leaves, 2 medium onions, diced, 4 stalks celery, diced, 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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