Chicken Stock

1 review, 5 star(s). 100% would make again

Ready in 4 hours

Use this as my base for most of my soups


3 pounds chicken backs and necks; or other cheap pieces of chicken
3 quarts Water
4 ribs Celery
5 Carrots
2 Onions
8 black peppercorns

Original recipe makes 12

Original recipe makes 12 Servings


You've adjusted the recipe from 12 (as originally posted) to 12 Servings. The ingredients above reflect 12 Servings, but the instructions reflect the as-posted 12. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

I usually double this and freeze the extra as it is used in a lot of the things I cook. I also like this a lot better than broth from a can.

Put all the ingredients in a large sauce pan and cook for 2 hours. Remove foam as necessary and add more water during cooking to keep at same level. It will taste flat because the salt is added when the stock is used. If you leave in fridge, you can skim all the fat later. Keep in fridge up to one week and freeze the left overs.

Per Serving (excluding unknown items): 265 Calories; 1g Fat (3.8% calories from fat); 7g Protein; 62g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Vegetable; 0 Fat.

Verified by stevemur
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[I posted this recipe.]
Cook4Life0525 7y ago

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