Chicken Stock

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Chicken Stock

4.5 of 5 (56)
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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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  • 30 of 30 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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  • 29 of 29 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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  • 27 of 27 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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  • 21 of 21 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!
    15 of 15 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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