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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 69.4
  • Total Fat: 3.0 g
  • Cholesterol: 19.9 mg
  • Sodium: 63.8 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Homemade Chicken Stock calories by ingredient
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Homemade Chicken Stock

Submitted by: GIRLHALFFULL

Introduction

This is a wonderful low fat and low sodium chicken stock that you can use many ways. Use the stock in place of water when cooking rice, veggies or use in recipes that call for chicken stock or in place of bouillon cubes.

This recipe will produce about 8 cups of chicken stock, which is 14 servings. So when using stock, remember to calculate correctly.

Example:
One Cup = 2 servings
Two Cups = 4 servings
This is a wonderful low fat and low sodium chicken stock that you can use many ways. Use the stock in place of water when cooking rice, veggies or use in recipes that call for chicken stock or in place of bouillon cubes.

This recipe will produce about 8 cups of chicken stock, which is 14 servings. So when using stock, remember to calculate correctly.

Example:
One Cup = 2 servings
Two Cups = 4 servings

Number of Servings: 14

Ingredients

    5 pounds chicken
    8 cups water
    1 large onion, halved
    4 stalks celery
    4 carrots, cut into 2 inch pieces
    1 bay leaf (whole)
    1 teaspoon grated fresh ginger
    1 Whole Clove
    Freshly Ground Pepper - to Taste
    Salt - to Taste (Optional)

Directions

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.

Remove chicken from pot. Leave water in pot. Let chicken cool briefly and then remove skin and bones from meat. Return bones and skin to pot.

Add onions, carrots, celery, bay leaf, ginger, clove and salt and pepper to taste.

Continue simmering for 3 to 4 hours.

Strain and cool the stock, uncovered.

Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed.

After stock has cooled, skim fat from top and use or freeze immediately. I freeze the stock in one-cup and two-cup amounts. Use instead of water for cooking rice, veggies, soup bases and in place of bouillon cubes.


Number of Servings: 14

Recipe submitted by SparkPeople user GIRLHALFFULL.






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