Chicken Stock Recipes

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.

Keep this on had in my freezer in 1 and 1.5 cup sizes so I always have some when I need it. Even the low sodium stocks have too much sodium for me.

This is a labour of love if you make everything in this recipe (believe me, I did it!) but the result is SO worth it. I broke my experience into 3 days of work - one day I roasted the chicken, the next I roasted the bones and made the stock, and today I finished it all! It's a hearty, healthy and oh-so-rich meal you don't have to be sick to love! Makes 6 big bowls!

A flexible variety of vegetables roasted that are moist and tasty.

Fast, easy and cheap recipe. You can serve it hot with rice or cold with mayonnaise in sandwiches. Besides, you will get from this recipe a great and natural chicken stock you can put in ice trays in the deepfreeze and use it in other recipes.

this is thai food named :Khai man Gai" its rice made in chicken stock and not in water.. served with boiled or fried chicken pcs.. delicious

Pressure cook a whole chicken. Pull the meat off the bones. Use breasts and thighs to make chicken salad. Use the rest to make chicken stock in the same pot. Save some chicken for the soup.

A quick Chicken and Veggie soup that you can make in under and hour - very tasty and low calorie for a 2 cup serving.

A healthy and light option to bouillon or canned broth.

Due to diet restrictions I must often make things from scratch. This is what I use in the place of commercial chicken broth. I do not use added salt. The serving size is estimated after evaporation during cooking.

Chop all items and put to boil. Serve warm. Don't drain the broth.

Soup Base

can not find calories chicken bones,
onions, celery, carrots

This makes a great stock for soups or other dishes requiring a nice stock.

Chicken flavoured rice congee

This soup is the ultimate comfort food. Makes 9 cups

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

Great, fast soup for cold days! Chicken stock based, but could be made without for vegetarian/vegan diet. Just rough chop and simmer veggies in large pot until tender, but not mushy. I simmer mine just til there's still a bit of "bite" to them. Then blend in batches to your desired texture! I do not puree mine, but leave bits of veggie for some texture.

This is an easy broth recipe that I use to build up a stock pile for future cooking.

I used the bones from 2 chickens to make the stock, get the chicken meat, and cleaned out the vegetable bin. When those were cooked I added the frozen vegetables.

Homemade stock makes this a winter staple. It can be frozen and kept for lunches.

The chicken meat comes out very juicy and flavorful with out using salt. I use the cooked chicken for salads, soups or sandwiches.
Plus I then have a great low sodium stock for soups.

Homemade stock blows store bought AWAY, but does require some time investment. Give it a shot for your next pot of soup!

Brewing tea bags in the stock adds valuable polyphenols that inhibit absorption of nonheme iron: tannic, chlorogenic, and phenolic acids.