Homemade Chicken Stock Recipe

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs whole chickens, without the liver; 2 small carrots, peeled and quartered; 2 celery ribs, cut into 2 inch pieces; 2 medium white onions, quartered; ½ teaspoon dried rosemary; 3 sprigs fresh parsley; 10 leaves fresh basil; ½ teaspoon dried thyme; 1 tablespoon black peppercorns; 2 eggs, beaten; 1 cup zinfindel white wine; ¾ tablespoon salt; 3 14 quarts water

Servings: persons

3 lbs whole chickens, without the liver
2 small carrots, peeled and quartered
2 celery ribs, cut into 2 inch pieces
2 medium white onions, quartered
½ teaspoon dried rosemary
3 sprigs fresh parsley
10 leaves fresh basil
½ teaspoon dried thyme
1 tablespoon black peppercorns
2 eggs, beaten
1 cup zinfindel white wine
¾ tablespoon salt
3 14 quarts water

1
Place all the ingredients in a large stockpot and bring to a boil.
2
Reduce the heat and simmer, with the lid slightly ajar, for 2 hours.
3
Skim any foam that rises to the top every 30 minute.
4
Remove the chicken and set aside to use in another recipe.
5
Strain the stock through a fine sieve lined with cheesecloth.
6
Place in the refrigerator until the next day.
7
All the fat will rise to the top, harden, and become solid white.
8
Skim it off and discard.
9
The stock will keep up to 4 days refrigerated and for 1 month if frozen.

728

kcal

Calories

Fat

Carbs

121

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: 3 lbs whole chickens, without the liver, 2 small carrots, peeled and quartered, 2 celery ribs, cut into 2 inch pieces, 2 medium white onions, 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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