Stock Chicken

Transform your kitchen into a hub of comfort and culinary goodness with this homemade Stock Chicken recipe—a must-try for any home cook. This rich, aromatic chicken stock is made by gently simmering a whole chicken alongside fresh vegetables like carrots, celery, and onion, plus fragrant aromatics such as garlic, bay leaves, and peppercorns. The result is an unbelievably flavorful broth that serves as the perfect foundation for soups, stews, and countless other dishes. With just 10 minutes of prep and a leisurely 3-hour cook time, this recipe not only yields a versatile homemade stock but also deliciously tender chicken meat that can be shredded for other meals. Whether you're looking to elevate your favorite recipes or stock up your freezer with a wholesome, preservative-free option, this Stock Chicken recipe is the ultimate kitchen staple.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:180 mins

Total Time:190 mins

Servings: 8

Ingredients

• 1 whole chicken
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 3 cloves garlic
• 2 bay leaves
• 1 tablespoon peppercorns
• 0.5 bunch parsley (optional)
• 1 teaspoon salt
• 16 cups water

Directions

Step 1

Begin by rinsing the whole chicken under cold water to remove any excess residue. Pat it dry with paper towels.

Step 2

Peel and roughly chop the carrots and onion into large chunks. Rinse and roughly chop the celery. Lightly smash the garlic cloves but leave them unpeeled.

Step 3

Place the chicken in a large stockpot (at least 8-quart capacity). Add the chopped vegetables, garlic, bay leaves, peppercorns, and parsley (if using).

Step 4

Pour in 16 cups (about 4 quarts) of water, making sure the chicken and vegetables are submerged. Add 1 teaspoon of salt. You can adjust the seasoning later to taste.

Step 5

Set the pot over medium-high heat and bring the water to a gentle boil. Skim off any foam or impurities that rise to the surface in the first 10-15 minutes.

Step 6

Once boiling, reduce the heat to low to maintain a gentle simmer. Partially cover the pot with a lid and cook for 2.5 to 3 hours. Occasionally skim the surface if necessary.

Step 7

After cooking, carefully remove the chicken and set it aside. Let it cool slightly before shredding the meat, which can be used for other recipes. Discard the skin and bones.

Step 8

Strain the stock through a fine-mesh strainer or cheesecloth into another large pot or bowl, discarding the vegetables and aromatics. Taste the stock and adjust the salt if needed.

Step 9

Let the stock cool to room temperature, then refrigerate overnight. Skim off any solidified fat on the surface before using or storing.

Step 10

Store the chicken stock in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(5709.2g)

Amount per serving	% Daily Value*
Calories	393.1

Total Fat 13.5g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 105mg	0%
Sodium 2776.8mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 12.6g	0%
Total Sugars 13.8g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 570.2mg	0%
Iron 10.4mg	0%
Potassium 1918.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 32.9%

Carbs: 38.2%