4.6 from 120 votes
Chicken Stock Recipe
Chicken Stock Recipe yields a flavorful amber broth by simmering chicken bones with carrots, celery, onion, garlic, parsnip, fresh herbs, peppercorns, bay leaves, bouillon cubes, and kosher salt. The slow simmer extracts rich taste, ideal for soups and sauces where a well-developed chicken flavor is desired.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
10
cups
Calories:
30 kcal
Course:
Soup
Cuisine:
French, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 cups
Amount Per Serving
Calories 30
% 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.