Chicken Stock Recipe
User Reviews
4.6
Chicken Stock Recipe
Description
This Chicken Stock Recipe combines a chicken carcass or a mix of chicken bones with a variety of vegetables and fresh herbs. The bones provide gelatin and body, while carrots, celery, onion, garlic, and parsnip add sweetness and depth. Herbs like parsley and thyme along with bay leaves, peppercorns, and chicken bouillon cubes infuse aromatic notes. Cooking at a gentle simmer for 1½ to 2 hours concentrates flavor and yields a clear, amber-colored stock suitable for numerous culinary uses.
The technique involves covering ingredients with cold water and slowly bringing to boil before reducing heat for a steady simmer. Skimming off any impurities during cooking helps clarify the broth. Subsequent straining through a fine mesh removes solids, delivering a clean, usable stock base.
This stock is versatile for soups, risottos, sauces, or braising liquids and can be seasoned further to taste before use.
Ingredients
- chicken carcass or bones from 2 bone-in chicken breasts, 2 bone-in chicken thighs, and 2 chicken wings, from a 5-6 pound roasted chicken
- 4 carrot unpeeled and cut into halves
- 2 celery ribs cut in half
- 1 yellow onion cut into quarters, or leek
- 1 garlic unpeeled and cut in half crosswise, head
- 1 parsnip , unpeeled and cut into 3-inch chunks
- 1 Italian parsley fresh bunch
- 6-10 thyme fresh, sprigs
- 6-10 black peppercorns whole
- 2-3 bay leaf
- 2 chicken bouillon cubes
- 1-2 tablespoons kosher salt
Instructions
- Add the chicken carcass or bones, carrots, celery, onion, garlic halves, and parsnip to a large stockpot. Add cold water, covering the chicken and veggies by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, chicken bouillon cubes, and kosher salt.
- Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 ½ to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the stock to cool or if using immediately, place a large colander over a Pyrex 4-cup glass measuring cup and slowly drain the stock from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1-quart wide-mouth glass canning jars and cool before adding a tight-fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
- Hot to Cook Chicken Stock in the Instant Pot or Electric Pressure Cooker
- Place all of the ingredients in the insert of a 6 or 8-quart Instant Pot and add enough water to cover the veggies and bones by 1-2 inches. Select High Pressure or Soup and set the timer for 30 minutes When the timer sounds, use a Natural Pressure release, allow the valve to drop, and carefully remove the lid. Continue with the directions for the stovetop method.
- How to Cook Chicken Stock in the Slow Cooker
- Place all of the ingredients in a 6-quart slow cooker and fill with water until it is 2" below the top. Cover and cook on low for 10 hours. Continue with the directions for the stovetop method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 908mg | 38% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4119IU | 82% |
| Vitamin C | 6mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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