Chicken Stock

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 1.6 g
  • Cholesterol: 39.9 mg
  • Sodium: 640.2 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.7 g

View full nutritional breakdown of Chicken Stock calories by ingredient
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Number of Servings: 12


    1 Whole chicken (skinned)
    4 quarts of cold water
    5 Onions, trimmed and sliced
    2 Med. Carrots, peeled, sliced
    2 Stalks of celery sliced
    8 Bay Leaves
    1/4 Bunch of Parsley, roughly chopped
    1 Garlic Bulb, halved crossways
    Pepper to taste
    1 tbsp sea salt


1.Rinse Chicken and trim away excess fat from inside and outside cavity.Cut Chicken into pieces and place in a large stockpot, along with all remaining ingredients.Bring to a boil, then reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.Remove stock from stove, strain through muslin and store in refrigerator for up to 3 days, or in freezer 2-3 months.

Makes about 12
1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SERA_NINA.

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