Chicken Stock is easy to make and much more flavorful than store bought. Learn how to make chicken stock and use it in soups and any recipe that calls for chicken broth!
Servings 12 cups
- 4-6 pounds chicken parts, bones or whole chicken
- 4 quarts water
- 1 large onion, quartered
- 2 carrots, chopped in big chunks
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 4 sprigs of parsley
- 2 sprigs of thyme
- 2 bay leaves
- ½ teaspoon whole black peppercorns
Combine the chicken, cold water, onions, carrots, celery, garlic parsley, thyme, bay leaves and peppercorns in a large stockpot. Bring to a boil over medium high heat.
As the water heats up, froth will rise to the top. Once it comes to a boil, skim off the froth and lower the heat to a very gentle simmer. Cook for 1 hour and 30 minutes to 2 hours.
Strain the stock through a fine-mesh strainer. Let cool and transfer to containers and refrigerate until completely chilled, about 5-6 hours. Skim off and remove any fat from the surface.
Refrigerate for up to 5 days or freeze for up to 2 months.
- You can use any chicken parts like wings, breasts, backs or legs.
- Nutritional facts are only an estimate.
Calories: 167kcal | Carbohydrates: 2g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 79mg | Potassium: 204mg | Sugar: 1g | Vitamin A: 1850IU | Vitamin C: 3.5mg | Calcium: 27mg | Iron: 0.8mg