Homemade Chicken Stock Recipe
Servings: 10 cups
Calories: 80kcal
The recipes scales up or down easily, depending on how much stock you want to make at once.
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Ingredients
- 4 pounds chicken skin on, bone-in pieces. Roasted or raw.
- 1 large yellow onion peeled and quartered
- 3 large carrots trimmed and cut in 3-inch pieces
- 2 celery stalks cut in 3-inch pieces
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
Instructions
- Remove excess fat from the chicken. If using a roasted chicken, remove any seasoned skin. Cut the chicken into pieces as needed to allow them to fit easily into the stock pot.
- Place the chicken, onion, carrots, celery, parsley, thyme, and bay leaf in a large pot with enough cold water to cover everything about 2 inches (ingredients will float at the surface at first).
- Heat just to the boiling point at medium-high heat. Immediately reduce the heat to medium low, a gentle simmer.
- With a large spoon, skim the surface to remove the residue solids (scum) that float to the top.
- Simmer uncovered for about 4 hours. Skim the top every so often, adding about ½ cup of cold water every hour as the stock evaporates.
- Strain the stock through a colander into a large bowl or container. Cool completely. Refrigerate in airtight containers for up to five days, or freeze in 1-2 cup portions in freezer bags.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 276mg | Potassium: 285mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3632IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
