Rich Chicken Stock
Elevate your culinary creations with this rich homemade chicken stock, a kitchen essential that brings depth and flavor to any dish. Made by simmering chicken bones, aromatic vegetables like carrots, celery, and onions, and a bouquet of fresh herbs including parsley and thyme, this stock is the perfect foundation for soups, stews, risottos, and sauces. The slow, four-hour simmer gently extracts the nutrients and flavor, resulting in a beautifully golden, well-rounded broth. This recipe emphasizes minimal waste and maximum flavor, making it an excellent way to use leftover chicken carcasses. Whether you're meal prepping or enhancing your next recipe, this rich chicken stock freezes beautifully, so you can always have a hearty homemade stock on hand.
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Recipe Information
Ingredients
- 2 lbs Chicken bones and carcasses
- 2 large Carrots
- 2 Celery stalks
- 1 large Yellow onion
- 4 Garlic cloves
- 2 Bay leaves
- 6 sprigs Fresh parsley
- 4 sprigs Fresh thyme
- 1 tbsp Black peppercorns
- 16 cups Cold water
- 1 tsp Salt
Instructions
Rinse the chicken bones and carcasses thoroughly under cold water to remove any impurities.
Peel and roughly chop the carrots and onion. Chop the celery stalks into large chunks. Smash the garlic cloves with the side of a knife and remove the skins.
Place the chicken bones and carcasses in a large stockpot. Add the chopped vegetables (carrots, celery, and onion), garlic cloves, bay leaves, parsley, thyme, and black peppercorns.
Pour the cold water over the ingredients in the stockpot until everything is submerged. Add the salt.
Place the stockpot over medium-high heat and bring the mixture to a gentle boil. Reduce the heat to low immediately to maintain a simmer.
Skim off any foam or impurities that rise to the surface using a spoon or ladle in the first 20-30 minutes of simmering.
Allow the stock to simmer gently for 4 hours, partially covered. Do not stir, as this can make the stock cloudy.
After 4 hours, remove the pot from the heat and let the stock cool slightly. Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot.
Discard the solids. Let the stock cool completely, and then refrigerate overnight.
Once chilled, skim off and discard any solidified fat from the surface. Transfer the stock to airtight containers or freezer-safe bags for storage.
Use the rich chicken stock immediately or store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.8 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1498 mg | 32% | |
*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.
