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Chef John's Homemade Chicken Stock Recipe

Recipe by: Chef John

"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook12 h 30 m
  • Ready In13 h 40 m
  • 1Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
  • 2Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
  • 3Remove stockpot from heat and let cool for 1 hour.
  • 4Pour stock through a fine strainer and transfer to food-safe containers.
Ingredients
  • 12 servings
  • 81 cals
  • 3 pounds chicken necks and backs
  • 1 large onion, skin on, sliced into 6 segments
  • 2 carrots, cut into chunks
  • 1 stalk celery, cut into chunks
  • 2 cloves garlic, peeled
  • 4 sprigs chopped fresh thyme
  • 1 bay leaf
  • 3 quarts cold water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    81
    4%
  • Fat:
    4.8
    7%
  • Carbs:
    2.4
    < 1%
  • Protein:
    6.7
    13%
  • Cholesterol:
    20
    7%

Based on a 2,000 calorie diet

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