How To Make Homemade Chicken Stock
Make your own homemade chicken stock with this easy recipe! Simmer chicken, carrots, celery stalks, and herbs to get a flavorful base for your soup dishes.
- 2whole chicken carcasses,or turkey
- 3celery stalks
- 4fresh parsley sprigs
- 2rosemary sprigs,optional
- 2thyme sprigs,optional
- 2bay leaves
- 1tbspblack peppercorns
Cut the onion, carrots, and celery into quarters. Include the tops of the carrots and celery, if possible.
Place the chicken carcass in a large pot, then add the onion, carrots, celery, parsley, rosemary, thyme, bay leaves, peppercorns and salt. Cover with water.
Cover the pot, then bring to a boil over high heat.
Once boiling, reduce the heat to simmer partially covered for 3 to 4 hours, skimming as needed.
Strain the broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
Use the chicken broth as a soup base, and enjoy!
To store, refrigerate for 4 days or freeze for 2 to 3 months.
- Calories: 421.99kcal
- Fat: 36.15g
- Saturated Fat: 10.50g
- Monounsaturated Fat: 15.35g
- Polyunsaturated Fat: 7.74g
- Carbohydrates: 5.23g
- Fiber: 1.70g
- Sugar: 1.96g
- Protein: 18.25g
- Cholesterol: 98.75mg
- Sodium: 702.51mg
- Calcium: 55.40mg
- Potassium: 343.08mg
- Iron: 1.70mg
- Vitamin A: 294.47µg
- Vitamin C: 7.18mg
Have your own special recipe to share? Submit Your Recipe Today!