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Chicken Stock Recipe
|Bone in chicken thighs||2 Pound|
|Chicken wings||1 Pound|
|Onions||8 Ounce, chopped|
|Carrots||4 Ounce, peeled and chopped|
|Celery||4 Ounce, chopped|
|Fresh parsley sprigs||1⁄2 Bunch (50 gm)|
|Black peppercorns||1 Tablespoon|
|Cold water||9 Cup (144 tbs)|
Serving size: Complete recipe
Calories 1914 Calories from Fat 478
% Daily Value*
Total Fat 53 g81.6%
Saturated Fat 13.7 g68.5%
Trans Fat 1.3 g
Cholesterol 1011.6 mg
Sodium 1441.9 mg60.1%
Total Carbohydrates 58 g19.3%
Dietary Fiber 13.3 g53%
Sugars 17.5 g
Protein 285 g569.6%
Vitamin A 508.2% Vitamin C 209.2%
Calcium 50% Iron 117.9%
*Based on a 2000 Calorie diet
Add cold water to cover contents by 1 inch.
Simmer stock over medium heat, skimming fat from surface every 30 - 45 minutes during the first 2 hours.
Simmer stock a total of 5-6 hours, adding more cold water as needed to cover ingredients.
Using a fine mesh sieve, strain stock into a large bowl; discard chicken, bones, and vegetables.
In an ice bath, cool bowl of stock to below 40°.
Cover stock with plastic wrap and refrigerate.
Before using stock, skim off and discard layer of chilled fat.