Herb Flavored Chicken Stock Recipe

Herb Flavored Chicken Stock picture


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient


 Chicken backs and wings/Stewing chicken, cut up5 Pound
 Carrots3 , cut in 2 inch pieces
 Yellow onions2 Medium, quartered
 Stalk celery1 , cut in 2 inch pieces
 Dried thyme leaves3⁄4 Teaspoon
 Rosemary leaves3⁄4 Teaspoon, dried
 Bay leaf1
 Parsley sprigs4 Small

Nutrition Facts

Serving size: Complete recipe

Calories 3034 Calories from Fat 734

% Daily Value*

Total Fat 81 g125.3%

Saturated Fat 21.6 g108.2%

Trans Fat 1.6 g

Cholesterol 1292.8 mg

Sodium 2011.2 mg83.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 12 g47.9%

Sugars 9.5 g

Protein 502 g1004.5%

Vitamin A 656% Vitamin C 81.9%

Calcium 47.1% Iron 145.8%

*Based on a 2000 Calorie diet


Place chicken, vegetables, salt, and bouquet garni in an 8 quart dutch oven.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.