Homemade Chicken Stock Recipe

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks); 2 ribs celery, roughly chopped; 1 large carrot, roughly chopped; 1 large yellow onion, peeled and quartered; 1 head garlic, cut in 1/2 horizontally; Mushroom stems, optional; 1 leek, well rinsed and roughly chopped, optional; 3 bay leaves; 2 sprigs fresh thyme; Parsley stems; 1 teaspoon salt; 1/2 teaspoon black peppercorns; 4 quarts water

Servings: persons

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

1
In a large stockpot, combine all the ingredients and bring to a gentle boil.
2
Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
3
Remove from the heat and strain through a fine mesh strainer into a clean container.
4
(If necessary, strain again.)
5
Remove the meat from the bones and reserve for another use.
6
Discard the bones and vegetables.
7
Let the stock cool completely, and refrigerate overnight.
8
Skim any fat that forms on the surface.
9
Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

370

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 13 ingredients. The key ingredients include: 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks), 2 ribs celery, roughly chopped, 1 large carrot, roughly chopped, 1 large yellow onion, peeled and quartered, and more.

Yes, Homemade 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.

Homemade Chicken Stock

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