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How to Make Homemade Chicken Stock
This easy homemade chicken stock is the perfect base for any soup and can be added to your favorite recipes. Store in the fridge for 4 days or freeze for up to 3 months.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8 CUPS BROTH
Calories: 20 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 small chicken carcass or 1 turkey carcass
- 1 yellow onion halved
- 3 carrots
- 3 ribs celery
- 4 sprigs fresh parsley
- 2 sprigs fresh Rosemary optional
- 2 sprigs fresh thyme optional
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 8 to 10 cups water
Instructions
- Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
- Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
- Cover pot and bring to a boil over high heat.
- Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed.
- Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
- Refrigerate 4 days or freeze 2-3 months.
Cup of Yum
Notes
- You can add extra meaty pieces such as wings or legs. I often add leftover drippings or even leftover gravy to my stock. Roasting the bones and onions with a little bit of olive oil first will add extra flavor. I cook mine at 400° F for about 25 minutes. Nutritional value is an estimate only. The value will vary based on your ingredients.
Nutrition Information
Calories
20
(1%)
Carbohydrates
4g
(1%)
Sodium
622mg
(26%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3895IU
(78%)
Vitamin C
2.8mg
(3%)
Calcium
30mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8CUPS BROTH
Amount Per Serving
Calories 20
% Daily Value*
| Calories | 20 | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 622mg | 26% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3895IU | 78% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.