
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.
Serves:
Ingredients
- 2whole chicken carcasses,or turkey
- 1onion,halved
- 3carrots
- 3celery stalks
- 4fresh parsley sprigs
- 2rosemary sprigs,optional
- 2thyme sprigs,optional
- 2bay leaves
- 1tbspblack peppercorns
- 2tspsalt
- 10cupswater
Instructions
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Cut the onion, carrots, and celery into quarters. Include the tops of the carrots and celery, if possible.
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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.
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Cover the pot, then bring to a boil over high heat.
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Once boiling, reduce the heat to simmer partially covered for 3 to 4 hours, skimming as needed.
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Strain the broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
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Use the chicken broth as a soup base, and enjoy!
Recipe Notes
To store, refrigerate for 4 days or freeze for 2 to 3 months.
Nutrition
- Calories:Â 421.99kcal
- Fat:Â 36.15g
- Saturated Fat:Â 10.50g
- Monounsaturated Fat:Â 15.35g
- Polyunsaturated Fat:Â 7.74g
- Carbohydrates:Â 5.23g
- Fiber:Â 1.70g
- Sugar:Â 1.96g
- Protein:Â 18.25g
- Cholesterol:Â 98.75mg
- Sodium:Â 702.51mg
- Calcium:Â 55.40mg
- Potassium:Â 343.08mg
- Iron:Â 1.70mg
- Vitamin A: 294.47µg
- Vitamin C:Â 7.18mg
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