Chicken stock


by: GirlCocoa

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.


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serves: 7

1 Bones from (3-lb/1.5-kg) uncooked chicken (or 1 lb (450 g) chicken wings)

1 large carrot (chopped)

2 stalks celery (sliced)

2 leeks (sliced)

2 leaves fresh or dried bay

2 sprigs of thyme

10 cups (2.4 liters) water

Nutrition Facts
Chicken stock

Servings Per Recipe: 7

Amount per Serving

Calories: 166

  • Total Fat: 8.4 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 483.7 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 1.5 g
  • Protein: 15.8 g

how is this calculated?

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1.  Put all the ingredients into a large pan and bring just to a boil, skimming off any scum from the surface as it appears. Let it simmer very gently for 2 hours-it is important not to let the liquid boil because this will force the fat from even the leanest chicken and the resulting stock will be cloudy.

2.  Strain the stock through a cheesecloth-lined sieve. lf not using immediately, let the stock cool, then keep it in the refrigerator or freezer.

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