Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.

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  • Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.

  • Strain and cool the stock, uncovered.

  • Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Nutrition Facts

252 calories; 14.4 g total fat; 87 mg cholesterol; 101 mg sodium. 2.5 g carbohydrates; 26.6 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2005
Best chicken stock we have ever made! The smell of your chicken in the winter time is amazing. We put them in muffin pan's and freeze them. When they are frozen we pop them out and put them in a ziplock bag. They will stay fresh for 6 months and you can easily add them to other recipes. Read More
(144)

Most helpful critical review

Rating: 3 stars
09/21/2010
This sounds like an excellent base for homemade chicken soup when someone has a cold or is feeling under the wather. Read More
(11)
118 Ratings
  • 5 star values: 93
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/25/2005
Best chicken stock we have ever made! The smell of your chicken in the winter time is amazing. We put them in muffin pan's and freeze them. When they are frozen we pop them out and put them in a ziplock bag. They will stay fresh for 6 months and you can easily add them to other recipes. Read More
(144)
Rating: 5 stars
05/25/2005
Best chicken stock we have ever made! The smell of your chicken in the winter time is amazing. We put them in muffin pan's and freeze them. When they are frozen we pop them out and put them in a ziplock bag. They will stay fresh for 6 months and you can easily add them to other recipes. Read More
(144)
Rating: 5 stars
01/02/2005
I have been searching for the perfect chicken stock recipe for years. I've tried everything from cookbooks to my mother-in-laws recipe to ones that I have found on this site. Until now every one of them has just been okay. But this recipe is perfect! I love it! The idea to take the chicken out after an hour and then continue simmering just the bones and skin is brilliant yet so simple. I can't believe I didn't think of it. The chicken is so tender cooked this way! And the stock? Well I can tell you that I'm done searching for recipes. This is THE one! I will never make another one again. Thank you so much for the wonderful recipe! Read More
(88)
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Rating: 5 stars
01/16/2008
i really enjoy the ginger in this chicken stock recipe which is the one thing that really separates it from other chicken stocks i've made. i generally follow the recipe except that i at least double the ginger and i add more water (10 cups) too because 7 cups for 4lbs of chicken (backs) seems too little. (and i'm cheap.) also i recommend using a large yellow onion and placing the peel in the stock while it's simmering. this give a rich yellow color. really tasty recipe! Read More
(77)
Rating: 5 stars
11/02/2003
This is absolutely the best chick stock recipe that I have used. The good this is that you can add or take away ingredients depending on your tastes. Sometimes I add a leek to add flavor to the broth. All of the flavor of the stock is definatley from returning the bones to the pot. I get so many compliments on the smell and the taste and it is always good to enjoy your own cooking. Salut! Read More
(50)
Rating: 5 stars
10/23/2007
This was awesome. Just full of flavor. Only complaint is that a lot of the liquid cooked away during the day and I wasn't left with as much as aniticipated. Next time I will either double up or add some canned chicken broth to stretch. Update: Made a second time. this time I just completely covered my 3.5 pound chicken with water. I added 2 bouillon cubes as well. Gave me lots more stock with no loss of flavor. Read More
(39)
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Rating: 5 stars
10/11/2005
Thank you Margaret for the best homemade chicken stock I have made yet! This came out so flavorful and rich! I had never heard of simmering the chicken first then adding the bones and skin back to the pot with the additional ingredients. This must be the secret to great stock! Your recipe is my new alternative to canned chicken broth minus the MSG!!!! Thank you thank you thank you! Read More
(29)
Rating: 5 stars
01/25/2011
Really good recipe. The directions should be more specific for first time stock chefs though. Just remember to cover the pot with a lid when you simmer. Otherwise you will have very little broth. I think the fresh ginger makes a big difference. I hope I never have to buy canned chicken broth again. Read More
(26)
Rating: 5 stars
01/19/2004
I've tried to make homemade chicken stock before and was very disappointed and hesitant to try again. I am glad I did. I added a few whole peppercorns and one whole clove. Excellent flavor. You could almost serve this by itself. This is a good recipe. Read More
(20)
Rating: 5 stars
11/14/2007
What flavor! The difference had to be returning the bones to the pot. This was amazing! I made it with the leftovers from a roasted chicken and then used the stock to make the Best Chicken Soup recipe from this site. What a great meal on a cold day. It's a keeper! Read More
(19)
Rating: 3 stars
09/21/2010
This sounds like an excellent base for homemade chicken soup when someone has a cold or is feeling under the wather. Read More
(11)