Name: How to Make Chicken Stock
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 4 lbs chicken parts (wings, back, neck etc. ); 2 garlic cloves peeled; 2 Bay Leaves; 1 tsp Black Peppercorns; 2 medium yellow onions (cut into big chunks); 2 medium Carrots (cut into 1 inch pieces); 2 stalks celery (cut into 1/2 inch pieces); celery leaves if available; 7 sprigs fresh thyme leaves; 7 sprigs fresh flat leaf parsley; 10-12 cups/1.5 liter water (to cover all ingredients in pot)

How to Make Chicken Stock

Simple and Easy Chicken Stock from Scratch

Print Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Course dinner, lunch

Cuisine American

Servings 8 cups

Ingredients

4 lbs chicken parts wings, back, neck etc.
2 garlic cloves peeled
2 Bay Leaves
1 tsp Black Peppercorns
2 medium yellow onions cut into big chunks
2 medium Carrots cut into 1 inch pieces
2 stalks celery cut into 1/2 inch pieces
celery leaves if available
7 sprigs fresh thyme leaves
7 sprigs fresh flat leaf parsley
10-12 cups/1.5 liter water to cover all ingredients in pot

Instructions

Wash chicken parts and clean. Place in a large pot. Add all ingredients and enough water to cover.
Bring to a boil. Once it comes to a boil, turn heat to low and simmer for 2 hours. Skim off impurities every 20 minutes or as necessary.
After 2 hours, turn off heat. Strain liquid into a large bowl. Do not press on solids in the colander, otherwise stock will not be clear.
Let stock cool and keep in the fridge for up to 4 days or freeze up to 3 months.

How to Make Chicken Stock