Chicken Stock

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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1 whole free-range chicken; gizzards/feet optional
4 quarts Cold Filtered Water
2 tablespoons Vinegar
1 large onion; coarsely chopped
2 carrots; peeled/coarsely chopped
3 celery sticks; coarsley chopped
1 bunch Fresh parsley

Original recipe makes 1 Servings



Cut chicken into several pieces and place into a large pot with water, vinegar, and vegetables except parsley. Let stand 30 minutes to hour. Bring to a boil, remove scum. Reduce heat, cover simmer 6 to 24 hours. Add parsley 10 minutes before finishing stock. Strain the stock and use the meat and extras for other meals. Cool in fridge. Skim off fats.

Varirations: Turkey Stock Duck Stock

Prepare as chicken wings and drumsticks or duck carcasses from which the breasts, legs and thighs have been removed. These stocks will have a stronger flavor than chicken stock and will profit from the addition of several sprigs of fresh thyme, tied together.Reserve the duck fat after cooling period for other recipes.


Added on Award Medal
Calories Per Serving: 3024 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jessicanelson1 3 years ago

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