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Homemade Chicken Stock Recipe

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.

This recipe is:

Healthy

Diabetic Friendly

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Homemade Chicken Stock Recipe

Prep: 10 min. Cook: 3-3/4 hours

Yield: 8 Servings

10 225 235

Ingredients

1 whole chicken (3 pounds)
1 teaspoon vegetable oil
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns
2-1/2 quarts cold water
1 celery rib with leaves, cut into chunks

Directions

Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface. Yield: about 2 quarts.

Nutritional Analysis: One cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Homemade Chicken Stock in Light & Tasty December/January 2002, p61

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Homemade Chicken Stock

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Reviewed on Jul. 05, 2012 by ConnieK

The best!!!! I make this whenever my local grocery store has whole fryers on sale. The browning of the chicken pieces and sauteed vegetables definately adds depth to the stock. This freezes very well and can be used in place of low salt chicken stock in any recipe that calls for chicken stock.

Reviewed on Oct. 06, 2011 by teri396

used chicken legs and simmered all day, reduced by half. whole house smelled wonderful.