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Rich Homemade Chicken Stock

Rich Homemade Chicken Stock
This Recipe Is:

WebMD Recipe from

We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there's no added sodium in the recipe—just salt to your personal preference. If you have two stockpots or large Dutch ovens, consider making two batches and freezing one—you'll be happy you did.

Prep: 15 minutes | Total Time: 4 1/4 hours
  • 4 pounds
    chicken leg quarters, cut in half
  • 1 small
    carrot, peeled and cut into 2-inch pieces
  • 1 small stalk
    celery, cut into 2-inch pieces
  • small onion, root end trimmed, peeled and cut into eighths
  • 6 sprigs
    fresh parsley
  • 2 sprigs
    fresh thyme
  • bay leaf
  • 1 clove
    garlic, crushed and peeled
  • 20 
    whole peppercorns
  • 20 cups
  1. Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.
  2. Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
  3. If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
  4. Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).


Nutritional Information

Makes: 8 cups
  • Calories0
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates0 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium0 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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