Basic Chicken Stock
Share
Email
Prep Time
-
Cook Time
1h 50m
Total Time
1h 50m
This basic chicken stock recipe uses chicken parts like wings, bones, and breasts, along with vegetables like onions, carrots, and celery. It also includes garlic, parsley, and optional gelatin for added flavor. Perfect for making soups, stews, and sauces, this stock is a versatile and essential kitchen staple.
Recipe Options
Ingredients
Servings:
12
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
Combine chicken, water, onions, carrots, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories390kcal
-
Fat25g
-
Saturated Fat7g
-
Carbohydrates8g
-
Fiber2g
-
Sugar3g
-
Protein30g
-
Cholesterol106mg
-
Sodium144mg
Percent Daily Values are based on a 2,000 calorie diet.