Chicken stock

By Craig Claiborne and Pierre Franey

Updated May 31, 2023

Total Time
3 hours 15 minutes
Rating
3(40)
Comments
Read comments

Featured in: Food; SALT-FREE SPLENDORS

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About three cups clear stock
  • 5pounds chicken bones including necks, backs and wings
  • 8cups water
  • 2ribs celery, cut in half
  • 20dried, hot, red peppers
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 51 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine the bones, water, celery and peppers in a kettle and bring to the boil. Let simmer, uncovered, about three hours.

  2. Step 2

    Strain. Discard the solids. There should be about four cups of liquid including the fat. Skim or pour off all the fat.

Ratings

3 out of 5
40 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

joseph

That's an awful lot of bones for 3 cups of stock.

joseph

That's an awful lot of bones for 3 cups of stock.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.