Please note that we are seeing high patient volumes in the emergency department. Learn more >>.

Know before you go to the ER
Select the search type
  • Site
  • Web
Go

Chicken Stock

Ingredients

  • 14 cups water

  • 2 pounds chicken bones

  • 1 pound skinless chicken parts, cubed

  • 2 medium onions with skin, quartered

  • 2 carrots, coarsely chopped

  • 2 stalks celery, coarsely chopped

  • 4 cloves garlic, unpeeled

  • 6 sprigs parsley

  • 1 tsp dried thyme

  • 1 or 2 bay leaves

Directions

Put all the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer for 4 hours.

Strain the stock through a fine sieve and skim off any fat. Store in an airtight container and refrigerate. Freeze whatever you don't use after 3 days.

Makes 12 cups

Each 1-cup serving contains about 52 calories, 0.6 g fat, 7 mg cholesterol, and 72 mg sodium.

Find a doctor or make an appointment: 866.867.3627
General Information: 314.747.3000
One Barnes-Jewish Plaza
St. Louis, MO 63110
© Copyright 1997-2024, Barnes-Jewish Hospital. All Rights Reserved.