Chicken Stock

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Chicken Stock

4.5 of 5 (55)
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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
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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.

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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

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  • 28 of 28 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

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  • 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

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  • 19 of 19 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

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  • Incredible!
    14 of 14 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

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  • 13 of 13 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

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  • Very Good
    9 of 9 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

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  • 7 of 7 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

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  • 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

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  • 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

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  • 5 of 5 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

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  • 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

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  • 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

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

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  • Incredible!
    3 of 3 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

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  • 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

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  • 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

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  • Incredible!
    2 of 2 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

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  • 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

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  • 1 of 1 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    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

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  • Very Good
    1 of 1 people found this review helpful
    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

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  • 1 of 1 people found this review helpful
    When boiling the bones I add the musical spices....... parsley, sage, rosemary and tyme. - 2/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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