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chicken stock

Chicken Stock: 5 Reasons to Make it Homemade Today

A flavorful base for soups and sauces made by simmering chicken bones and vegetables.

  • Total Time: 4 hours 15 minutes
  • Yield: 10 cups 1x

Ingredients

Scale
  • 2 pounds chicken bones
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, crushed
  • 10 cups water
  • 1 bay leaf
  • 1 teaspoon black peppercorns

Instructions

  1. Place chicken bones in a large pot.
  2. Add onion, carrots, celery, garlic, water, bay leaf, and peppercorns.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat and simmer for 4-6 hours.
  5. Strain the stock through a fine mesh sieve.
  6. Let cool and store in containers.

Notes

  • Use leftover bones from a roasted chicken for extra flavor.
  • Stock can be refrigerated for up to a week.
  • Freeze stock in ice cube trays for easy use.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Category: Soup Base
  • Method: Simmering
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 cup
  • Calories: 40
  • Sugar: 0g
  • Sodium: 150mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: chicken stock, broth, soup base