Description
This homemade chicken stock recipe yields a rich, flavorful base for soups and sauces.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 large onions, quartered
- 4 carrots, chopped
- 4 celery stalks, chopped
- 10 cups cold water
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon salt
- Fresh parsley stems
Instructions
- Place the whole chicken in a large stockpot.
- Add the chopped vegetables, bay leaves, peppercorns, and salt.
- Pour in the cold water, ensuring all ingredients are submerged.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 4-6 hours, skimming off any foam that forms on the surface.
- Remove the chicken and strain the stock through a fine-mesh sieve into a large bowl.
- Let the stock cool and store in airtight containers.
Notes
- For a deeper flavor, roast the chicken and vegetables before adding water.
- Use leftover bones for added richness.
- Store stock in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup Base
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: homemade chicken stock recipe