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Chicken Stock

"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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servings 252 cals
Original recipe yields 14 servings (7 or 8 cups)

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  1. 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.
  2. 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.
  3. Strain and cool the stock, uncovered.
  4. 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

Per Serving: 252 calories; 14.4 g fat; 2.5 g carbohydrates; 26.6 g protein; 87 mg cholesterol; 101 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 84
  1. 116 Ratings

Most helpful positive review

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 i...

Most helpful critical review

This sounds like an excellent base for homemade chicken soup when someone has a cold or is feeling under the wather.

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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 i...

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 o...

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 leas...

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 th...

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...

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 ...

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 ...

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 ...

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 So...