SparkPeople Advertisers Keep the Site Free

4.5 of 5 (55)


Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 28.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.2 g

View full nutritional breakdown of Chicken Stock calories by ingredient
Report Inappropriate Recipe

Chicken Stock

Submitted by: CHEF_MEG
Chicken Stock

Introduction

After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals. After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.
Number of Servings: 16

Ingredients

    3 lbs chicken bones, washed
    2 stalks celery, diced
    3 carrots, peeled and diced
    1 onion, diced
    6 parsley stems
    8 whole peppercorns or 1/2 teaspoon ground pepper
    5 quarts cold water

Directions

Place a large stock pot over moderate heat. Add chicken bones and water. Bring to a boil, then reduce to a simmer. Remove any impurities or "scum" that may float to the surface. Add remaining ingredients. Simmer for 3 hours. Strain and cool before storing in freezer or refrigerator.
Makes 1 gallon; 1 cup per serving.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 29 of 29 people found this review helpful
    I usually make my chicken stock in the slow cooker overnight. Just throw all ingredients in, cover with water, and put on low for 8 hours. - 2/12/10

    Was this review helpful?   yes  No


  • 27 of 27 people found this review helpful
    Instead of rinsed bones I remove the skin and any fat from the carcass and boil that with the above veggies, plus bay and garlic. Remove bones/veggies, strain through cheese cloths and cool, the fat rises to the top and you can remove it. This way you get the meat that's often missed when carving. - 11/27/09

    Was this review helpful?   yes  No


  • 26 of 26 people found this review helpful
    I have special Ice cube trays for freezing stock. Then put in a freezer bags. Take out what you need. Just A bit or a cup. - 11/27/09

    Was this review helpful?   yes  No


  • 18 of 18 people found this review helpful
    Try roasting the bones in 500degree oven for 35 minutes first. Add 2 cups water, boil 3 minutes scraping up brown bits. Then follow the rest of the recipe. Roasting definitely adds flavor. - 11/29/09

    Was this review helpful?   yes  No

  • Incredible!
    13 of 13 people found this review helpful
    I love the flavor of broth made this way and the convenience of having it on hand. Make sure when you freeze it that you don't fill the container to the top as it will expand when frozen. I generally freeze in 2 cup portions and "thaw" slowly over low flame in pot. Great flavor! - 11/27/09

    Was this review helpful?   yes  No


  • 11 of 11 people found this review helpful
    I boil the turkey carcass to make turkey soup every year. I find that breaking apart some of the bones so the marrow is exposed helps to make the stock richer in flavor. - 11/27/09

    Was this review helpful?   yes  No

  • Very Good
    8 of 8 people found this review helpful
    Its a great recipe and its similar to one I usually make. Chef Megan didn't mention that once you refrigerate or freeze the broth, the chicken fat will rise to top and you than can easily discard. - 9/28/10

    Was this review helpful?   yes  No

  • Very Good
    7 of 7 people found this review helpful
    I definitely do NOT wash the bones! Throw it ALL into the stock pot, meat, skin, carcass, drippings, then add celery, carrots and onion, bring to a boil, simmer for at least an hour, let cool, drain the liquid, and voila! Home made stock! - 11/27/10

    Was this review helpful?   yes  No


  • 6 of 6 people found this review helpful
    I've been doing this for 55+ years w/ chicken, turkey, etc. I don't wash the bones but put in the skin, fat and odd bits of meat for more flavor. Removed when straining, let cool and skim off solidified fat. Also for beef broth: no skin but add bits of meat. Break the bones for even more flavor. - 11/28/10

    Was this review helpful?   yes  No

  • Incredible!
    6 of 6 people found this review helpful
    I never knew it was that easy and you could freez it.
    Thanks. - 11/27/09

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    I grew up watching my mom make this but I'm thinking she always threw in herbs & spices too (other than pepper). Anyways...I'll be using this recipe & making my own now. I'll also use it for the dogs. Love the low sodium count! - 2/11/10

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    Excellent, especially if the bird was roasted with herbs under the skin as we did. - 11/27/09

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    JULIEIRENE - when preparing fresh veg for dinner or other soup, give them a good wash, or scrub, first. Then all your peelings, parings, trimmings, tops and tails etc can go in a pot of boiling water for a good veg stock. If you don't add salt, there's virtually nil sodium. - 11/28/10

    Was this review helpful?   yes  No


  • 4 of 6 people found this review helpful
    Do you have a low-sodium home-made stock recipe that is vegetarian? - 11/30/09

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    Thank You for this! I ususally make my turkey broth from turkey necks but they do not sell them separately anymore that was a huge dissapointment for me this year as I like Turkey broth for my TURKEY gravey. I will be making it from the Turkey carcass from now on! - 11/27/09

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    For those who asked for a vegetarian alternative, vegetable stock is pretty much the same process. Just omit the bones and put in things like mushrooms, potatoes, garlic, spinach, tomatoes, zucchini, basically whatever you want. You can find plenty of recipes if you search for vegetable stock. - 12/16/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    We eat chicken often in the summer. I save all the "things" from whole chickens (raw) like the wingtips, backs, necks etc in a zipper bag in the freezer and make stock in the winter. I let the prepared stock sit in the fridge overnight and then skim off the fat before freezing. Yummy!! - 11/29/10

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    I do this fairly often, but I get meat off bones and throw in carcus, gelatin and whatever else that's left from roasting and don't dice veggies, just throw all in whole except the onions which I quarter. I cool it in fridge and then peel off fat layer on top and toss it. Strain out solids etc. - 3/11/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I believe ,when talking about rinsing the bones, Meg was talking about fresh chicken, not ones that had been already cooked. - 12/27/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Instead of trying to make stock just after the Thanksgiving dinner, I break the turkey carcass into two pieces and freeze. Then, when I have more time, I take out one package and make soup during the cold winter months. A favorite of ours! - 11/28/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    excellent, thankyou - 11/27/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Same as my recipe, but I cook mine on the woodstove as we eat and clean up. Absolutely perfect. All in my very picky family love it. - 11/27/10

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    I too, have been doing this for the last 50 years. My mother taught me how to do it while I was in grade school.
    - 11/27/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    It says comments are optional but then makes me add one, so I did. I don't usually wash the bones, but leave some meat on them, removing the meat before adding the veggies. It does mean I have to remove the congealed fat off the top, but I think it's worth it. - 11/12/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Delicious! I am so excited that I now have healthy chicken stock to use in all my recipes! - 2/3/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    This is such a great idea, I grew up with the idea of making stock from the carcasses of chickens or turkeys. This recipe looks great and it is not hard to do. I have 4 freezer bags of turkey stock in my freezer now! I also make stock with ham bones. - 11/28/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Thank you!! I am going to can this it is so much easier and cheaper and great to have on hand also was glad to get the recipe for beef stock - 11/28/09

    Was this review helpful?   yes  No


  • 1 of 6 people found this review helpful
    A gallon is 8 cups. This recipe says it makes 1 gallon, but also 16 1 cup servings.... that doesn't sound quite right to me...
    anyways, this recipe sounds neat.... I might give it a try some time! - 11/27/09

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    This is good to know. I plan to try it out.



    - 11/27/09

    Was this review helpful?   yes  No
  • I don't bother peeling or dicing vegetables. I make sure they're clean, but they're all going to be strained out at the end anyway. I refrigerate overnight to let the fat solidify and strain that off before canning the stock. It's a lot easier to have stock that isn't frozen when I want it. - 11/19/13

    Was this review helpful?   yes  No
  • Agree with the comments that I put the whole enchilada in the water to boil -- skin, bones, and the little bits of meat left. Adds flavor. With the straining when it's done all the odd bits are removed. Great stock recipe. Good flavor. I add garlic powder to my water too. - 9/24/13

    Was this review helpful?   yes  No
  • thank goodness for Google - don't operate in quarts here :) I also learned that Canadian cups are not the same as the US counterpart - wonder if that is messing up my nutrition tracking? - 8/16/13

    Was this review helpful?   yes  No
  • I use a similar recipe. However I have an Australian Kelpie dog (Dusty) who loves chicken. So I purchase chicken legs (cheap) skin them and cook with vegetables etc. Dusty gets the chicken and I get the stock. - 5/5/13

    Was this review helpful?   yes  No
  • i also add two-four cloves of garlic, which is a blood thinner (bc i can't take aspirin) and natural antibiotic, plus 1T salt. great for when one is sick. - 4/24/13

    Was this review helpful?   yes  No
  • How long can you store homemade stocks in the freezer? Also, can you buy just the bones, if you are not making a full chicken or turkey? Lastly, can you use a rotisserie chicken or turkey from a store to get the bones to use? Thanks! - 4/8/13

    Was this review helpful?   yes  No
  • I would suggest not washing the bones but roasting them till brown and toasty. The will have excellent flavour and a rich colour. - 2/10/13

    Was this review helpful?   yes  No
  • When boiling the bones I add the musical spices....... parsley, sage, rosemary and tyme. - 2/9/13

    Was this review helpful?   yes  No
  • Made this with the bones from the Herb Roasted Turkey last night. It was the first time I've made my own stock from scratch and I was really impressed with how easy it was, not to mention how good it made my house smell! I'm going to use it to make her White Chicken Chili on Tuesday. - 1/20/13

    Was this review helpful?   yes  No
  • Enjoy ... and learn...from all the comments! - 11/29/12

    Was this review helpful?   yes  No
  • What is more economical is to save all of your leftovers like celery butts, onion and carrot peels, herb stems, etc. and keep it in a bag in the freezer. Same for chicken carcasses. Then when you get enough, you can make stock without needing to use any new vegetables. - 11/2/12

    Was this review helpful?   yes  No
  • Anyone looking for necks to make broth or soup with, check with your local butcher. They might be able to get some super cheap from the farm itself. I buy lamb necks from my local new seasons for stew meat at $2lb for organic, grass fed and the taste is amazing. - 9/25/12

    Was this review helpful?   yes  No
  • I make my stock in a crock pot, and it works great. After I strain out the bones and vegetables, I pour it straight into different sized containers and put them in the fridge overnight. The next day, all the fat has risen to the top and solidified and it is easy to spoons right off. - 3/11/12

    Was this review helpful?   yes  No
  • We follow the same recipe but also add thyme, garlic, and leeks (optional). Makes a yummy stock.

    - 2/12/12

    Was this review helpful?   yes  No
  • So many great suggestions and I love that it is practically sodium free. - 2/10/12

    Was this review helpful?   yes  No
  • I have never thought about making chicken stock, but I might give it a try!!! - 1/11/12

    Was this review helpful?   yes  No
  • I like this. - 12/1/11

    Was this review helpful?   yes  No
  • Do not allow the stock to boil! There will be no "scum" to remove! Always keep the stock at low simmer, crockpots perfect for this. Scum is actually protien solidified due to boiling. Just had an idea, have not tried it-maybe could bring the water to a boil and reduce to simmer before adding bones. - 11/29/11

    Was this review helpful?   yes  No
  • great idea and its low sodium. - 11/27/11

    Was this review helpful?   yes  No
  • I also add a bay leaf and about 1/8 teaspoon of thyme. Yummy! - 11/27/11

    Was this review helpful?   yes  No
  • Ditto on the crock-pot method!!!
    - 11/27/11

    Was this review helpful?   yes  No
  • I save every part of the turkey after the meal, even a little stuffing. It all goes into the stockpot for a few hours. Then I strain it & put it on the porch in the cold to let the fat solidify (covered in case the cat comes by). Freeze in 1 cup portions.Try it for cooking rice, pasta & potatoes. - 11/27/11

    Was this review helpful?   yes  No
  • I make this all the time--handy to have- - 11/27/11

    Was this review helpful?   yes  No
  • Turkey carcass is on the stove now ... this recipe and comments below were very helpful. - 11/27/11

    Was this review helpful?   yes  No
  • I make stock with any bird we buy. If small freeze in bag till there is enough.
    We always kept the bones seperate from vegetables. We used our pressure cooker dividers or cheesecloth. Then we had vegetable soup already.Just remove bones. Drain veggies Add Broth, suppers ready. Why waste vegetables - 11/27/11

    Was this review helpful?   yes  No
  • I definitely don't WASH the bones of a roasted turkey/chicken before putting them in the pot. They have been at high heat for several hours and are 'clean'.. Into the pot with the washed veggies and simmer at least an hour. Low sodium would depend on the seasoning of the carcass before baking. - 11/27/11

    Was this review helpful?   yes  No
  • Makes me want to try and make it right now! Slow cooker is a good idea! - 10/27/11

    Was this review helpful?   yes  No
  • I WILL DO IT AT ONCE - 5/16/11

    Was this review helpful?   yes  No
  • I'm curious about how long the stock can be kept in the fridge. - 5/3/11

    Was this review helpful?   yes  No
  • The rule of 2s
    I learned to cook while I was in the Army as a bachelor officer. My Mom sent me some of my favorite recipes and away I went. In one letter to her I complained I had a problem with how many cups were in a gallon, etc., so she sent this:
    2 cups per pint
    2 Pints per Quart
    4 Quarts pe - 3/28/11

    Was this review helpful?   yes  No
  • I make stock by cooking the whole bird and skimming fat off the stock after it sets in the fridge. This way I get to use the boiled chicken in other recipes. - 2/23/11

    Was this review helpful?   yes  No
  • Good basic recipe, but why wash the bones? - 2/10/11

    Was this review helpful?   yes  No
  • We make this all the time! - 12/29/10

    Was this review helpful?   yes  No
  • Stock or soup are both great uses for the carcass - and both freeze well - 12/4/10

    Was this review helpful?   yes  No
  • Thanks for sharing. Now I have lots for meals in the future. I pour in ice cube trays and freeze then put them in a bag for future use. Adds wonderful flavor to soups, stews and gravies. - 12/4/10

    Was this review helpful?   yes  No
  • I roast my bones covered in a moderate oven till golden brown and then boil them. The stock is golden and more flavorful. - 11/30/10

    Was this review helpful?   yes  No
  • Thanks for the homemade chicken stock recipe! I also enjoyed reading everyone's comments, which I'll make some notes on the recipe when I print it. - 11/30/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    SOUNDS GREAT I SHALL TRY IT TONIGHT.
    THANKS - 11/30/10

    Was this review helpful?   yes  No
  • Love this. - 11/30/10

    Was this review helpful?   yes  No
  • You don't use any salt, yet sodium is listed in the ingredients. Which of those ingredients has natural salt? - 11/30/10

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    I have added this to my cookbook for future times - 11/28/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    I am so happy to have this. It lowers the salt compare to packaged stock. Thanks! - 11/28/10

    Was this review helpful?   yes  No
  • I am making broth now from my leftover turkey now. What a wonderful recipe. - 11/27/10

    Was this review helpful?   yes  No
  • Very good. I freeze it in small containers and use as needed when the recipe calls for chicken broth. - 11/27/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Interesting way of using what I usally discard. I'll try this! - 11/27/10

    Was this review helpful?   yes  No

  • Very Good
    0 of 1 people found this review helpful
    I make this sometimes, but keep organic chicken broth around for the times when I don't have time to make it. At least we get homemade soup. - 11/27/10

    Was this review helpful?   yes  No
  • I've been doing this with turkey carcasses for 50 years & don't wash the bones. I season the same way but don't dice the carrot, onion & celery because I discard it. Then I strain out the solids and remove bones to make soup with the broth, meat and fresh vegetables which I do dice. - 11/27/10

    Was this review helpful?   yes  No
  • I always save all my bones from chicken to Turkey to make stock. I put mine up in 4 cup servings to make bases for soups or gravies.. - 11/27/10

    Was this review helpful?   yes  No
  • made this after the turkey on Thursday. Froze 3 containers on Friday. Looking forward to using it. - 11/27/10

    Was this review helpful?   yes  No
  • I would like a vegetarian stock recipe, too. Thanks in advance! - 11/27/10

    Was this review helpful?   yes  No
  • I make stock in the pressure cooker. Sometimes I do double duty and pressure can a few quarts at a time. - 11/27/10

    Was this review helpful?   yes  No
  • Good recipe.......I make my turkey stock a week before Thanksgiving..........pretty similarly only I add fresh rosemary, fresh sage and sea salt (just a little)........makes for a very aromatic stock and very tasty in the dressing! - 11/27/10

    Was this review helpful?   yes  No
  • This is just what I needed to help make my own homemade stock and use every part of a meal. Thanks once its made it should help reduce recipe cost for homemade meals. - 11/27/10

    Was this review helpful?   yes  No
  • I forgot all about freezing it in ice cube trays for smaller portions. I love to make my own stock and need to for the reduced sodium. - 10/1/10

    Was this review helpful?   yes  No
  • Actually a gallon is 16 cups. 1 gallon is 4 quarts and each quart is 4 cups. So a gallong is 16 cups not 8. Thank you for the wonderful recipe. I will be freezing mine for quick soups this winter. - 9/23/10

    Was this review helpful?   yes  No
  • Although the recipe says you can use turkey instead (in the intro), use turkey necks. Turkey bones make for very greasy-tasting stock, even after skimming the fat. One turkey neck is all you need. - 12/9/09

    Was this review helpful?   yes  No
  • I boil the turkey carass after thanksgiving and freeze in 2 cup portions,. - 11/29/09

    Was this review helpful?   yes  No
  • I do this all the time, and make great soups, stews, flavor veggies when you cook them or mash potatoes with it etc... - 11/28/09

    Was this review helpful?   yes  No
  • There are 4 cups to a quart/litre and 4 quarts to a gallon. Therefore, there are 16 -1 cup servings in this recipe. - 11/27/09

    Was this review helpful?   yes  No
  • I have been doing this for the last 50 years. My mother taught me how to do it while I was in grade school.
    I am so glad that this low sodium alternative to the store bought alternative. I have some on my sink made from the turkey bones. The younger people just do not know how to do it. Thank you - 11/27/09

    Was this review helpful?   yes  No
  • Thanks for this recipe -- I always make turkey soup after as part of my leftovers but I never think of just making some stock for use later-- I will this year for sure :-) - 11/27/09

    Was this review helpful?   yes  No