Chicken Stock

Chicken Stock

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The perfect, healthy, and flavorful base for soups and sauces.
Servings: 4
Calories: 257


  • Chicken carcass
  • 1 onion stuck with 4 cloves
  • 2 pints water

for the bouquet garni

  • 2 bay leaves
  • Stalks of bunch of parsley
  • Central stern of bunch of celery
  • 2 sprigs of thyme


  • Simmer all the ingredients in the water for 45 minutes.
  • Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
  • To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
Calories: 257 kcal
Carbohydrates: 3 g
Protein: 22 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 93 mg
Potassium: 259 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 187 IU
Vitamin C: 5 mg
Calcium: 28 mg
Iron: 1 mg
Ingredients Chicken
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