Homemade Chicken Stock Recipe
Homemade Chicken Stock Recipe photo by Taste of Home

Homemade Chicken Stock Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 3-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 3-3/4 hours
MAKES: 8 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 medium carrots, cut into chunks
  • 1 medium onion, cut into chunks
  • 2-1/2 quarts water
  • 1 celery rib with leaves, 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

Nutritional Facts

1 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.

Directions

  1. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir 3-4 minutes or until onion is tender.
  2. Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until chicken juices run clear. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot.
  3. Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.) Yield: about 2 quarts.
Originally published as Homemade Chicken Stock in Light & Tasty December/January 2002, p61

Nutritional Facts

1 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.

This recipe pairs well with a full-bodied white wine.

Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now

Reviews for Homemade Chicken Stock

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 5, 2012

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.

MY REVIEW
Reviewed Oct. 6, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT