Chicken Stock

chicken-stock
Photo by Christopher Baker
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  • Makes 12 cups
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    Nutritional Information

    Per Serving

    • Calories 69 calories
    • 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

Ingredients

  1. Check 4pounds bone-in chicken pieces, preferably necks, backs, and wings
  2. Check 4 celery stalks, sliced
  3. Check 4 carrots, sliced
  4. Check 2 large onions, sliced
  5. Check 4 sprigs fresh flat-leaf parsley
  6. Check 1tablespoon black peppercorns
  7. Check 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.