How to Make Chicken Stock
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Simmer
3 hrs
-
Total Time
4 hrs 10 mins
-
Servings
2 quarts
-
Calories
883 kcal
-
Course
Condiments
-
Cuisine
American
How to Make Chicken Stock
Description
To make the chicken stock, a whole chicken is placed in a large pot with carrots, onions, celery stalks, crushed garlic, salt, and pepper, then covered with water. The liquid is brought to a boil, then skimmed to remove foam and reduced to a simmer for one hour. After removing the meat for other uses, the bones and skin continue simmering for an additional 3 to 4 hours to extract maximum flavor and gelatin.
The process yields about 2 quarts of stock with a savory, aromatic profile and slight thickness from the collagen released. Straining through a sieve or cheesecloth ensures a clear broth free of particles. This slow, gentle cooking method balances flavor extraction without cloudiness.
Chicken stock can be stored refrigerated for up to 3 days or frozen for up to 3 months, providing a versatile foundational liquid that enhances many recipes by adding depth and savoriness.
Ingredients
- 1 chicken entire, cooked or raw
- 3-4 carrot
- 1 onion large
- 4-5 celery stalks
- 1 tsp. salt
- ½ tsp. black pepper
- 4 garlic crushed
Instructions
- Place your chicken in a large pot with vegetables, and enough water to completely cover -at least 4 quarts.
- Bring to a boil and skim foam off the top as it cooks, reduce to a simmer. Cook chicken for an hour.
- If using a whole chicken- Take chicken out pot, remove meat for other recipes.
- Return bones and skin to pot and simmer for 3-4 hours, skimming the top as needed.
- Turn off heat, skim off the fat, strain broth through a sieve or cheesecloth to remove small particles. Allow to cool.
- Place in an airtight container or freezer bag to store.
- Chicken stock can be stored in refrigerator up to 3 days or in freezer for up to 3 months.
- This recipe Yields about 2 quarts.
Notes
- This recipe yields approximately 2 quarts (64 oz) of chicken stock.
- Store refrigerated stock up to 3 days or freeze for up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Calories | 883kcal | 44% |
| Carbohydrates | 15g | 5% |
| Protein | 72g | 144% |
| Fat | 58g | 89% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 286mg | 95% |
| Sodium | 1294mg | 54% |
| Potassium | 1114mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 15855IU | 317% |
| Vitamin C | 16mg | 18% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
