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Homemade Chicken Stock

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at
  • Taste of Home.
  • Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen
    • Total Time
      Prep: 10 min. Cook: 3-3/4 hours
    • Makes
      about 2 quarts


    • 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 until onion is tender, 3-4 minutes.
    • Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. 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, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
    Nutrition Facts
    1 cup: 33 calories, 0 fat (0 saturated fat), 1mg cholesterol, 89mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

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    Average Rating:
    • Jim
      Sep 28, 2020


    • sgronholz
      Feb 1, 2017

      This stock recipe is fantastic! The soup I made with it was delicious and I'm happy to have extra stock in the freezer to use in the near future.

    • ConnieK
      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.

    • teri396
      Oct 6, 2011

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