Nana’S Chicken Stock Recipe

Name: Nana’S Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Fryer Chicken; 1 whole Large Onion, Quartered But Not Peeled; 2 whole Carrots; Washed, But NOT Peeled, Chunked; 2 whole Celery Stalks; Washed And Chunked WITH Leaves; 1/4 cups Dried Parsley Or 4-5 Fresh Sprigs; 1 whole Large Clove Of Garlic, Cut In Half, But Not Peeled; 4 whole Cloves; 10 whole Peppercorns; 2 Tablespoons Dehydrated Onion; 1-1/2 Tablespoon Salt; 5 quarts Water

Servings: persons

1 whole Fryer Chicken
1 whole Large Onion, Quartered But Not Peeled
2 whole Carrots; Washed, But NOT Peeled, Chunked
2 whole Celery Stalks; Washed And Chunked WITH Leaves
1/4 cups Dried Parsley Or 4-5 Fresh Sprigs
1 whole Large Clove Of Garlic, Cut In Half, But Not Peeled
4 whole Cloves
10 whole Peppercorns
2 Tablespoons Dehydrated Onion
1-1/2 Tablespoon Salt
5 quarts Water

1
Put all the ingredients in a 6-qt stock pot, filling with water almost to the top. Place on high heat until boiling, then reduce heat to a simmer. Cover and simmer for 1 1/2 hours. After 1 1/2 hours has passed, remove the breast meat and set aside. You can use this if you plan to make chicken soup, chop it for a sandwich or casserole-whatever floats your boat! Continue to simmer broth for another 3 1/2 hours for a total of about 5 hours. You can simmer longer if you wish!
2
After the 5 hours has ended, remove from heat and using a cheesecloth, strain every bit of broth out of the vegetables and remaining meat. Throw everything but the broth away.
3
Put a paper towel on top of your broth to pick up the fat. If you do not plan to use your stock the same day, you can refrigerate it and pull the hardened fat off with a spoon.
4
Ta da! You now have the world's BEST chicken stock ready to use. If you're wanting to make an amazing chicken soup, try Nana's Chicken Soup (from scratch!) in my recipe box.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Fryer Chicken, 1 whole Large Onion, Quartered But Not Peeled, 2 whole Carrots; Washed, But NOT Peeled, Chunked, 2 whole Celery Stalks; Washed And Chunked WITH Leaves, and more.

Yes, Nana’S 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.

That's it — enjoy your meal!

Nana’S Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions