Chicken stock

By Craig Claiborne and Pierre Franey

Updated May 31, 2023

Total Time
3 hours 15 minutes
Rating
3(40)
Comments
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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.

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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.

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Ratings

3 out of 5
40 user ratings
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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.

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