Chicken Stock Recipe
Transform your soups, stews, and sauces with this rich and flavorful homemade chicken stock recipe, the ultimate kitchen staple. Made from a hearty blend of chicken carcass or parts, aromatic vegetables like carrots, celery, and onion, and fresh herbs including parsley and thyme, this recipe delivers depth and robust flavor in every drop. Simmered low and slow for hours, the stock develops a velvety texture and golden hue, perfect for enhancing countless dishes. Plus, it's an excellent way to minimize food waste by using leftover chicken bones. Whether you're creating a comforting chicken noodle soup or adding complexity to risottos, this homemade chicken stock is a game-changer in your culinary arsenal. Ready to refrigerate or freeze, it’s a versatile, make-ahead solution for busy weeknight cooking.
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Recipe Information
Ingredients
- 1 whole chicken carcass (or uncooked chicken parts, such as backs, wings, or necks)
- 2 medium, chopped carrots
- 2 chopped celery stalks
- 1 large, quartered onion
- 3 smashed garlic cloves
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 10 black peppercorns
- 12 cups cold water
- 1 teaspoon (optional) salt
Instructions
Place the chicken carcass or parts in a large stock pot.
Add the chopped carrots, celery, onion, and smashed garlic cloves to the pot.
Tie the fresh parsley and thyme together with kitchen twine (optional) for easy removal and add to the pot. Toss in the bay leaves, black peppercorns, and salt (if using).
Pour in the cold water, ensuring the ingredients are completely submerged.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer gently, uncovered, for 3-4 hours. Skim off any foam or impurities that rise to the top as it cooks.
After the cooking time, remove the pot from heat and allow the stock to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove solids.
Discard the solids and season the stock with additional salt if needed (optional).
Let the stock cool completely, then store it in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.3 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 657 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3648 mg | 78% | |
*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.
