Chicken Stock

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5 from 3 votes

With chicken stock, all you need arethe bones and carcass of a chicken, some onions, celery, carrots and some fresh herbs. If you’ve decided to grow your own herbs, then making stock got even easier by adding some fresh thyme, garlic, dill and parsley.

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

Servings: 8

Calories: 19 kcal

Course: Soup

Cuisine: American

Ingredients

chicken bones and carcass
2 onion chopped
3-4 celery chopped (plus add some of the celery leaves if you have them in - celery leaves are amazing for flavor, stalks
2 carrot chopped
2 bay leaf
4 thyme fresh, sprigs
6-8 parsley sprigs

Instructions

Cup of Yum

Cut up your carcass into pieces (if not done already).
Stick the carcass in a stock pot (oh, that’s why it’s called that :D) and cover with water.Add in vegetables and herbs.Bring it to a boil over high heat and then reduce to maintain a simmer. Skim off any foam.
Simmer for 4 hours.
Strain the stock by placing a colander over a large bowl. To get out as much liquid as possible, push down on the solids. Let the stock cool and refrigerate up to a week. After refrigerating overnight, you can remove the layer of fat that rises to the surface of the stock. You can freeze stock if you don’t plan on using all of it within a week.
Note that it’s best not to salt and pepper stock as you make it, so that you don’t have to worry about adding it to a recipe that already has salt in it. If needed, salt can be added when you use the stock.

Nutrition Information

Calories 19kcal (1%) Carbohydrates 4g (1%) Sodium 23mg (1%) Potassium 127mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2615IU (52%) Vitamin C 3.4mg (4%) Calcium 17mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 19

% Daily Value*

Calories	19kcal	1%
Carbohydrates	4g	1%
Sodium	23mg	1%
Potassium	127mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	2615IU	52%
Vitamin C	3.4mg	4%
Calcium	17mg	2%
Iron	0.1mg	1%