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Stovetop Chicken Stock
The perfect flavored stock.
Course Stock
Cuisine American
Keyword chicken stock
Prep Time 15 minutes minutes
Cook Time 18 hours hours
Total Time 18 hours hours 15 minutes minutes
Servings 16 cups
Calories 1850kcal
Author Mike
Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
- 3-4 pounds chicken wing tips
- 2 large onions skin on, quartered
- 2 large carrots unpeeled, rinsed
- 2 large celery ribs halved, rinsed
- 12 whole black peppercorns
- 1 head garlic skin on, broken into cloves
- Water
Place all ingredients into a stockpot.
Add enough water to cover and bring to a boil.
Reduce heat to simmer and let simmer for 5-6 hours.
Scrape any fat off the top of the liquid.
Let pot cool for 2-3 hours then place in fridge overnight.
The following day, return pot to stove and heat until just warm. Scrape any fat that is present if desired.
Strain liquid and freeze.
Calories: 1850kcal | Carbohydrates: 50g | Protein: 141g | Fat: 119g | Saturated Fat: 33g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 566mg | Sodium: 657mg | Potassium: 2225mg | Fiber: 12g | Sugar: 20g | Vitamin A: 25244IU | Vitamin C: 36mg | Calcium: 261mg | Iron: 9mg