Chicken Stock

Chicken Stock
Christopher Baker
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Makes 12 cups
preparation
5
minutes
cooking
180
minutes

Ingredients

4
pounds
bone-in chicken pieces, preferably necks, backs, and wings
4
celery stalks, sliced
4
carrots, sliced
2
large onions, sliced
4
sprigs fresh flat-leaf parsley
1
tablespoon
black peppercorns
2
bay leaves

Directions

  1. In a large pot, combine the chicken, celery, carrots, onions, parsley, peppercorns, bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
  2. Strain the stock through a fine-mesh sieve and discard the solids. Let cool completely, then skim off and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.

 

Emily McKenna
October 2011

Nutritional Information

  • Per Serving
  • Calories 69
  • Fat 3 g
  • Sat Fat 1 g
  • Cholesterol 28 mg
  • Sodium 27 mg
  • Protein 9 g
  • Carbohydrate 0 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.

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