Chicken, Beef, or Seafood Stock - Kitchen Chatters
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Chicken, Beef, or Seafood Stock


  • 6 cups water
  • 2 large chicken pieces OR 1 ½ lbs beef bones OR 1 ½ lbs fish or seafood pieces (depending on what type of broth you are preparing)
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 3 large garlic cloves, chopped
  • ¼ teaspoon freshly ground pepper
  • 1/8 teaspoon sea salt
  • ½ cup parsley, chopped
  • 2 bay leaves


Place all above ingredients in a large pot and bring to a boil over medium-high heat.  Make sure to scoop off the foam that forms on top.  Once boiled, lower heat and cover; simmer for 1 and ½ hours.  Remove from heat and let it cool.  Strain into container and discard solids.  Refrigerate stock until cold then scrap off fat that has risen to the top (optional tip: this fat can be saved and place in freezer to use for future cooking to give desired dish some added flavor).  Stock can be kept in refrigerator for 3 days or kept in freezer for several months.

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