Chicken Stock
Create a rich and flavorful foundation for your favorite soups, sauces, and recipes with this classic homemade chicken stock. Made from a whole chicken carcass or bones, aromatic vegetables like carrots, celery, and onion, and fragrant herbs such as thyme and parsley, this stock is simmered low and slow to extract every ounce of goodness. The process is simple yet deeply rewarding, resulting in a nutrient-packed stock that's silky, golden, and bursting with savory depth. Perfect for batch cooking, this versatile stock can be refrigerated or frozen, offering you an all-natural, sodium-controlled alternative to store-bought options. Whether you're crafting a comforting chicken noodle soup or enhancing a risotto’s flavor, this easy chicken stock recipe is a must-have staple for your kitchen repertoire.
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Recipe Information
Ingredients
- 1 piece Whole chicken carcass (or 2-3 pounds of chicken bones)
- 2 pieces Carrots, roughly chopped
- 2 pieces Celery stalks, roughly chopped
- 1 piece Yellow onion, quartered
- 3 pieces Garlic cloves, smashed
- 2 pieces Bay leaf
- 5 sprigs Fresh parsley
- 5 sprigs Fresh thyme
- 1 teaspoon Whole black peppercorns
- 16 cups Cold water
- 1 teaspoon Kosher salt (optional)
Instructions
Place the chicken carcass or bones into a large stockpot.
Add the carrots, celery, onion, garlic, bay leaves, parsley, thyme, and peppercorns to the pot.
Pour 16 cups of cold water over the ingredients, ensuring everything is fully submerged but leaving space at the top of the pot to prevent overflow.
Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
Using a spoon, skim off any foam or impurities that rise to the surface during the first 20-30 minutes of simmering.
Let the stock simmer gently for 3-4 hours, partially covered. Avoid boiling, as this can make the stock cloudy.
After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl to remove solids. Discard the solids.
Taste the stock and add salt, if desired, a little at a time until the flavor is to your preference.
Allow the stock to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 6 months.
Skim off any fat that solidifies on top before using if desired.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
