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Herb Flavored Chicken Stock

Gourmet.station's picture
  Chicken backs and wings/Stewing chicken, cut up 5 Pound
  Carrots 3 , cut in 2 inch pieces
  Yellow onions 2 Medium, quartered
  Stalk celery 1 , cut in 2 inch pieces
  Dried thyme leaves 3⁄4 Teaspoon
  Rosemary leaves 3⁄4 Teaspoon, dried
  Bay leaf 1
  Parsley sprigs 4 Small
  Cloves 2

Place chicken, vegetables, salt, and bouquet garni in an 8 quart dutch oven.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.

Recipe Summary

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3034 Calories from Fat 734

% Daily Value*

Total Fat 81 g125.3%

Saturated Fat 21.6 g108.2%

Trans Fat 1.6 g

Cholesterol 1292.8 mg430.9%

Sodium 2011.2 mg83.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 12 g47.9%

Sugars 9.5 g

Protein 502 g1004.5%

Vitamin A 656% Vitamin C 81.9%

Calcium 47.1% Iron 145.8%

*Based on a 2000 Calorie diet

Herb Flavored Chicken Stock Recipe