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Chicken Stock

Chicken Stock
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Makes 12 cups| Hands-On Time: | Total Time:


  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.
By November, 2011

Nutritional Information

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

Quick Tip

Crock-Pot 5.5-Quart Smart-Pot Countdown Programmable Slow Cooker
You can also use your slow cooker to make this stock. Halve the recipe and cook in a 4- to 6-quart slow cooker, on low for 8 to 10 hours or on high for 5 to 6 hours. (Makes 6 cups.)

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