Chicken Stock
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
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
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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.
Makes 1 gallon; 1 cup per serving.
Member Ratings For This Recipe
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JULE83
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THALIA_82
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
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SAMMYLYNNE
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PEEDLE
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BUSYWIFEANDMOM
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BIGLOSER4
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MSMARGARET53
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TRICIAN13
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
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JODAFEEN17
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CMFARRELL36
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BUDDY_LOVE
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CALIDREAMER76
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T-REX-FLYER
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CD4048900
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JULIEIRENE
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MACS706
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DETRAVA
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
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DANJODEA
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ANDILH
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
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1CRAZYDOG
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CD13903165
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EMPONTARIO
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DATABLUE
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CYCOIVAN
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HAYHON
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
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CATHY724
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DMSGLASS
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RACHELSBAMA
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MOMZADUCK
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CD7023171
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KTNEWJOURNEY
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FRANNIEDID
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SNOEBUD
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RHALES199
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DRPETERB1
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CD2693807
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FEDEXLADY47
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LIBR@RYL@DY
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JANIEWWJD
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PATRICIAAK
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JIACOLO
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ROSSYFLOSSY
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CD4114015
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DEE107
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EVIE4NOW
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GEORGE815
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MCFITZ2
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ARTJAC
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PICKIE98
I use the entire chicken,giblets included. I then refrigerate the entire thing overnight. I then skim all of the fat off ,remove skin and freeze the stock in freezer ziploc bags in portions I use.I lay them flat in the freezer to freeze, then later stack them, dated and number of cups inside. - 12/21/18
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TWEETYKC00
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MNABOY
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BABY_GIRL69
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SRIVERS1
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HUCK132
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JIBBIE49
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ELRIDDICK
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AJB121299
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ANHELIC
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AIYANASMAMA
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CHERYLHURT
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NEPTUNE1939
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BUSYGRANNY5
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DMEYER4
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ROBBIEY
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JUDY1676
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NUTRI2015
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TRACYDH
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AFBRAT38
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DOPKIGIRL
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TRAVELLER3
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PINK4YOUTOO
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CD13183499
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CD11997018
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MUVFASTA
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REALKIEKEY
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SBNORMAL
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GREASE31
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NIAGCHRIS246
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
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CD3409143
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PATJOHNS1
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ADMETOS
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JANEDOE12345
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
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LEANJEAN6
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SMILEYBEE
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NORASPAT
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
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MISS_VIV
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
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TWEETIEBIRDIE
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OMANAS
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MOMMACASSEY
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POPEYETHETURTLE
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
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CRAZYDOGLADYBO
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GAILHE
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LESLIE_2B_LESS
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PMORENA
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KNITTABLES
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100LBLIGHTER
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SAYTRAX
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JACKIWARD9