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Chicken Stock

Chicken Stock

Margaret Price

Margaret Price

Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  2. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
  3. Strain and cool the stock, uncovered.
  4. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AMANDALSNYDER
114

AMANDALSNYDER

5/25/2005

Best chicken stock we have ever made! The smell of your chicken in the winter time is amazing. We put them in muffin pan's and freeze them. When they are frozen we pop them out and put them in a ziplock bag. They will stay fresh for 6 months and you can easily add them to other recipes.

Simchanna
74

Simchanna

1/2/2005

I have been searching for the perfect chicken stock recipe for years. I've tried everything from cookbooks to my mother-in-laws recipe to ones that I have found on this site. Until now every one of them has just been okay. But this recipe is perfect! I love it! The idea to take the chicken out after an hour and then continue simmering just the bones and skin is brilliant, yet so simple. I can't believe I didn't think of it. The chicken is so tender cooked this way! And the stock? Well, I can tell you that I'm done searching for recipes. This is THE one! I will never make another one again. Thank you so much for the wonderful recipe!

LILPHOTON
69

LILPHOTON

1/16/2008

i really enjoy the ginger in this chicken stock recipe, which is the one thing that really separates it from other chicken stocks i've made. i generally follow the recipe, except that i at least double the ginger, and i add more water (10 cups), too, because 7 cups for 4lbs of chicken (backs) seems too little. (and i'm cheap.) also, i recommend using a large yellow onion, and placing the peel in the stock while it's simmering. this give a rich yellow color. really tasty recipe!

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