Chicken Stock

Cooking Light
Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.
Serves 20 (serving size: 1 cup)


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15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
8 pounds chicken backs, necks, or wings
5 carrots, chopped
5 celery stalks, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water


Hands-on: 30 Minutes
Total: 12 Hours

1. Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.

Created date

December 2011

Nutritional Information

Calories 28
Fat 1.1 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 0.2 mg
Sodium 23 mg
Calcium 12 mg