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Chicken Stock
5 from 16 votes

Chicken Stock

This Chicken Stock recipe produces a rich, gelatinous broth by simmering chicken backbone or parts with aromatic vegetables and herbs over several hours. The long, gentle cooking extracts flavor and gelatin from bones, resulting in a savory liquid base used in many recipes. It is unsalted, allowing seasoning control later in prepared dishes, and can be stored or frozen for convenient future use.

Prep Time
15 mins
Total Time
9 hrs 15 mins
Servings: 24 cups
Calories: 86 kcal
Cuisine: French

Ingredients

  • 8 pounds chicken backbone see below, or a combination of wings and chicken feet
  • 3 large carrot cut into 3-inch pieces
  • 6 ribs celery cut into 3-inch pieces, use leaves too
  • 3 medium yellow onion cut in half
  • 8 cloves garlic
  • 4 dry bay leaf
  • 1 bunch flat leaf parsley
  • 25 peppercorns
  • 20 prigs thyme fresh
  • 1 tablespoon white vinegar
  • water enough to fill above all ingredients

Instructions

Simmer the stock
    Cup of Yum
  1. Add all of the ingredients into at least a 16-quart stockpot and pack them down with a wooden spoon. Add enough water to just cover all of the ingredients. Bring to a boil over medium-high heat.
  2. Once boiling skim the scum from the top with a large flat spoon or ladle. Turn the heat down to a very low level where the stock is very gently simmering.
  3. Simmer for 8 hours, skimming the scum every 45-60 minutes.
Straining the stock
  1. After 8 hours turn off the heat and strain the stock. Place a sieve or colander over an empty pot and line it with cheesecloth or coffee filters.
  2. First, gently remove most of the bones and vegetables from the pot then pour or ladle the stock (a small pot with a long handle works well as a big ladle) into the cheesecloth-lined strainer.
  3. You should be left with approximately 6 quarts of stock. If you have substantially more than that simply reduce the stock in a pot before storing.
  4. Let the stock cool then divide into storage containers. After refrigerating or freezing the solidified fat will be at the top of each container, protecting the flavor of the stock. The fat can be saved for another use or easily removed and discarded right before using. See below for storage notes.

Notes

  • This recipe yields about 5-6 quarts of chicken stock; reduce excess if needed to concentrate flavor before storing.
  • No salt is added during stock making; salt to taste when using the stock in recipes.
  • Store in smaller portions such as 1-quart containers or ice cube trays for convenience.
  • The fat layer after chilling protects the stock; remove or save it when preparing to use.
  • Keep refrigerated up to 5 days or freeze for up to 6 months.

Nutrition Information

Calories 86kcal (4%) Protein 6g (12%) Fat 2.9g (4%) Saturated Fat 0.8g (4%) Cholesterol 7.2mg (2%) Potassium 252mg (5%) Sugar 3.8g (8%) Vitamin C 0.5mg (1%) Calcium 7.2mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 24 cups

Amount Per Serving

Calories 86

% Daily Value*

Calories 86kcal 4%
Protein 6g 12%
Fat 2.9g 4%
Saturated Fat 0.8g 4%
Cholesterol 7.2mg 2%
Potassium 252mg 5%
Sugar 3.8g 8%
Vitamin C 0.5mg 1%
Calcium 7.2mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.