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Homemade Chicken Stock

 Homemade Chicken Stock
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.
8 ServingsPrep: 10 min. Cook: 3-3/4 hours


  • 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


  • 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.
  • 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.
  • 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,

2 of 2

Homemade Chicken Stock (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.