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Chicken Stock or Broth















Trans-fat Free, Low Carb


2 pounds chicken gizzards
2 pounds chicken necks
1 medium onions
1 each carrots
2 each garlic cloves
1 each bay leaves
1 each parsley sprigs
6 each peppercorns
3 quarts water
1 tablespoon salt


Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water in a deep 8 quart pot or a stockpot.

Bring to a boil.

After 5 minutes, skim off the scum that forms on the surface with a wire skimmer or a large spoon.

Continue to boil rapidly for 15 minutes, skimming, then reduce the heat; cover the pot and simmer for 2 to 2½ hours.

Season with salt to taste -- about 1 tablespoon.

Strain the broth through a sieve lined with several thicknesses of cheesecloth into a large bowl and cool thoroughly in the refrigerator.

Save the gizzards (they are good eating) and discard the other chicken parts and the vegetables.

When the stock is cold, remove the layer of fat that has formed on the surface.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 58463% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 1875mg 78%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 91g
Vitamin A 59% Vitamin C 7%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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