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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 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


  • 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

2 of 2

Homemade Chicken Stock (continued)

Directions (continued)

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