Chicken Stock from Cooking Light
Elevate your home cooking with this deeply flavorful and nourishing Chicken Stock from Cooking Light. Made with wholesome ingredients like a chicken carcass or bones, fresh vegetables, and aromatic herbs, this recipe is a must-have for every kitchen. Simmered low and slow for hours, the result is a rich, golden broth packed with nutrients and natural umami. Ideal for creating soups, stews, or risottos, this homemade stock is a healthier, low-sodium alternative to store-bought options. With just 10 minutes of prep time and simple steps, transforming kitchen scraps into liquid gold has never been easier. Plus, it stores beautifully in the fridge or freezer, ready to enhance your meals at a moment’s notice.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 whole Chicken carcass (or 2 lbs of chicken bones)
- 12 cups Cold water
- 2 large Carrots, peeled and roughly chopped
- 2 large Celery stalks, roughly chopped
- 1 large Onion, peeled and quartered
- 4 cloves Garlic cloves, smashed
- 1 leaf Bay leaf
- 5 sprigs Fresh parsley
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Salt
Instructions
1. In a large stockpot, add the chicken carcass or bones and cover with 12 cups of cold water.
2. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer.
3. Skim off any foam or impurities that rise to the surface using a skimmer or slotted spoon during the first 15 minutes of cooking.
4. Add the carrots, celery, onion, garlic, bay leaf, parsley, black peppercorns, and salt to the pot.
5. Simmer the stock uncovered over low heat for 3.5 to 4 hours, ensuring the liquid stays at a gentle simmer. Do not let it boil vigorously.
6. Once the stock has reduced and taken on a rich golden color, remove the pot from the heat.
7. Let the stock cool slightly, then strain it through a fine-mesh sieve or cheesecloth into a large bowl, removing the solids.
8. Allow the stock to cool completely before transferring it to airtight containers or jars.
9. Refrigerate for up to 4 days or freeze for up to 3 months. Skim off and discard any solidified fat on the surface before using.
Nutrition Facts
Calories |
23 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 152 mg | 3% | |
*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.
