Chicken Stock or Broth Recipe

Name: Chicken Stock or Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken gizzards; 2 pounds chicken necks; 1 medium onions peeled; 1 each carrots scraped; 2 each garlic cloves; 1 each bay leaves; 1 each parsley sprigs; 6 each peppercorns; 3 quarts water; 1 tablespoon salt

Servings: persons

2 pounds chicken gizzards
2 pounds chicken necks
1 medium onions peeled
1 each carrots scraped
2 each garlic cloves
1 each bay leaves
1 each parsley sprigs
6 each peppercorns
3 quarts water
1 tablespoon salt

1
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water in a deep 8 quart pot or a stockpot.
2
Bring to a boil.
3
After 5 minutes, skim off the scum that forms on the surface with a wire skimmer or a large spoon.
4
Continue to boil rapidly for 15 minutes, skimming, then reduce the heat; cover the pot and simmer for 2 to 2 1/2 hours.
5
Season with salt to taste -- about 1 tablespoon.
6
Strain the broth through a sieve lined with several thicknesses of cheesecloth into a large bowl and cool thoroughly in the refrigerator.
7
Save the gizzards (they are good eating) and discard the other chicken parts and the vegetables.
8
When the stock is cold, remove the layer of fat that has formed on the surface.

897

kcal

Calories

Fat

Carbs

146

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 pounds chicken gizzards, 2 pounds chicken necks, 1 medium onions peeled, 1 each carrots scraped, and more.

Yes, Chicken Stock or Broth falls under the Soups & Stews 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 or Broth

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