Learn how to make chicken stock at home using a variety of easy methods, from stovetop to slow cooker. Easy, healthful, delicious, and perfect for use in recipes.
3 pound Chicken parts backs, necks, wings, feet or 3 lbs. leg and thigh chicken pieces or 1 to 2 chicken carcasses from roasted/cooked chicken
Water amounts vary based on method see details below
2 inch 1 lb. celery cleaned well and cut into
1 Onion peeled and cut into wedges
1 ounce Fresh parsley a large handful, cleaned well
1 Clove Garlic
1 teaspoon Kosher salt or more to taste optional, recommended
0.5 teaspoon Black peppercorns
2 Carrots scrubbed clean and quartered
1 Parsnip scrubbed clean and quartered
Handful of fresh thyme
sprig A few sprigs of rosemary
Fennel stalks
Bay leaf
part Leeks white parts or green leaves
1 Whole cloves
0.1200000000000001 teaspoon Saffron threads if using be sure to choose a good quality saffron
Nutrition value
1443
calories per serving
98 g Fat128 g Protein12 g Carbs11 g FiberOther
Current Totals
98 g Fat
128 g Protein
12 g Carbs
11 g Fiber
MacroNutrients
Carbs
12 g
Protein
128 g
Fiber
11 g
Fats
Fat
98 g
Vitamins & Minerals
Calcium
267 mg
Iron
12 mg
Vitamin A
3613 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
39 mg
Vitamin B6
3 mg
Vitamin B9
161 mcg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
250 mg
Manganese
4 mg
Phosphorus
1338 mg
Selenium
134 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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