Easy Homemade Chicken Stock
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, deeply flavorful homemade chicken stock made from bones and vegetable scraps, simmered low and slow for 12 to 15 hours. A foundational ingredient for soups and braises.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 to 3 rotisserie chicken carcasses (frozen is fine)
- 4 to 6 cups frozen vegetable scraps (onion ends, carrot peels, celery trimmings, leek tops, mushroom stems)
- 4 to 5 whole garlic cloves (unpeeled)
- A large handful of fresh parsley
- 4 to 5 sprigs fresh thyme
- 2 to 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon salt (adjust to taste)
- Cold water (enough to cover everything + more for topping up as needed)
- chicken wing tips, whole wings or chicken feet
At a glance
PER SERVING · TIME 730M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12h
- Sodium
- 1594mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.