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Chicken Stock | In Mama Maggie's Kitchen
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Homemade Chicken Stock

Making your own chicken stock will make your food that much more delicious. It's worth the time investment for very little effort in the kitchen. Your family and your pocket will love for it.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: All cuisine types
Servings: 3 quarts
Calories: 22kcal
Author: Maggie Unzueta

Ingredients

  • 1 chicken carcass or back bone.
  • ½ onion quartered
  • 1 celery rib chopped
  • 1 carrot chopped
  • 2 cloves of garlic halved
  • ⅛ teaspoon black peppercorn
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 sprigs of oregano
  • 4 quarts of water
  • Salt as desired

Instructions

  • Bring all the ingredients to boil in a large 8-qt stockpot. Reduce heat and let simmer for 2 hours.
  • Skim foam occasionally.
  • Strain through a fine-mesh sieve. Press to get all the stock. Discard solids.
  • Note: Stock can last up to 3 months in the freezer or 3 days in the refrigerator.

Notes

Store it in a jar with a lid. It will last 3 days in the fridge or in the freezer for 3 months.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3430IU | Vitamin C: 4.2mg | Calcium: 63mg | Iron: 0.4mg