Chicken Stock

Chicken Stock

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.

This recipe goes with Moroccan Chicken and Butternut Squash Soup, Old-Fashioned Chicken Noodle Soup, Spicy Thai Coconut Chicken Soup, Avgolemono, Chicken Soup with Cabbage and Apple, Chicken-Udon Soup

Cooking Light JANUARY 2012

  • Yield: Serves 20 (serving size: 1 cup)
  • Hands-on: 30 Minutes
  • Total: 12 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 1.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 0.2mg
  • Sodium: 23mg
  • Calcium: 12mg

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Chicken Stock Recipe