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.

7 or 8 cups


  • 4 pounds chicken

  • 7 cups water

  • 1 large onion, halved

  • 3 stalks celery

  • 3 carrots, cut into 2 inch pieces

  • 1 bay leaf

  • 1 teaspoon grated fresh ginger

  • salt to taste


  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
14g Fat
3g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 252
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 87mg 29%
Sodium 101mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 27g
Vitamin C 2mg 9%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 345mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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