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 tablespoon canola oil; 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 medium carrots, cut into chunks; 1 medium onion, cut into chunks; 2-1/2 quarts water; 1 celery rib with leaves, cut into chunks; 3 sprigs fresh parsley; 1 bay leaf; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon whole peppercorns

Servings: persons

1 tablespoon canola oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2-1/2 quarts water
1 celery rib with leaves, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns

1
In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes.
2
Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot.
3
Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

105

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 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 broiler/fryer chicken (3 to 4 pounds), cut up, 2 medium carrots, cut into chunks, 1 medium onion, cut into chunks, 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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