Chicken Stock
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5
8 reviews
Excellent
Chicken Stock
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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!
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Ingredients
- 4-6 pounds chicken parts, bones or whole chicken
- 4 quarts water
- 1 onion large, quartered
- 2 carrot chopped in big chunks
- 2 celery chopped
- 4 garlic cloves, smashed
- 4 parsley sprigs
- 2 thyme sprigs
- 2 bay leaf
- ½ teaspoon black peppercorns whole
Instructions
- 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.
Notes
- You can use any chicken parts like wings, breasts, backs or legs.
- Nutritional facts are only an estimate.
Nutrition Information
Show Details
Calories
167kcal
(8%)
Carbohydrates
2g
(1%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
54mg
(18%)
Sodium
79mg
(3%)
Potassium
204mg
(4%)
Sugar
1g
(2%)
Vitamin A
1850IU
(37%)
Vitamin C
3.5mg
(4%)
Calcium
27mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 79mg | 3% |
| Potassium | 204mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1850IU | 37% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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