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Chicken Stock
Chicken Stock is a staple ingredient that I always have on hand. Making your own stock at home is easier than you'd think, super affordable and oftentimes healthier than store bought.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 12 cups
Calories: 195 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound whole chicken, washed
- 12-20 cups water (depending on size of your pot)
- 3 talks celery, chopped
- 3 carrots, chopped
- 1 large onion, chopped
- 2 bay leaves
- 8 fresh thyme sprigs
- 8 parsley stems
- salt and pepper to taste
Instructions
- Place all the ingredients in a pot, bring to a boil then reduce to a simmer.
- Simmer for a minimum of one hour but up to four hours. The flavor gets better the longer you simmer it. If simmering longer than an hour, remove the chicken after the first hour, take the meat off of the bones and set aside. Return bones to the pot and continue cooking. You can shred the chicken to use for other recipes or just eat on its own.
- While simmering the stock, periodically use a spoon to skim off all the impurities that rise to the top.
- Strain the stock into a container and allow it to come to room temperature. You can use the stock at this point or you can continue with the steps for storing.
- Store in the refrigerator in an airtight container over night. The next day, remove solidified fat from the top.
- Store stock in the refrigerator for 4-5 days or freeze for up to 4 months. More thorough storage/freezing instructions are in the notes below.
Cup of Yum
Notes
- Refrigeration Storage:
- Freezing Chicken Stock:
- Let the chicken stock cool to room temperature before storing it.
- Use airtight containers like glass jars, plastic containers, or resealable freezer bags to store the stock.
- Label the containers with the date of preparation for easy tracking.
- Store the chicken stock in the refrigerator for up to 4-5 days. Make sure it is in the coldest part of the fridge.
- Once the chicken stock has cooled, pour it into freezer-safe containers, leaving some space at the top as the liquid will expand when frozen.
- Alternatively, you can freeze the stock in ice cube trays to have small portions for quick use.
- Label the containers with the date and quantity of stock for easy identification.
- Frozen chicken stock can be stored for up to 3-4 months without compromising its quality.
Nutrition Information
Calories
195kcal
(10%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
75mg
(3%)
Potassium
171mg
(5%)
Vitamin A
127IU
(3%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 75mg | 3% |
| Potassium | 171mg | 4% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.