A rich but low-fat seasoning for vegetables, chicken stock also makes a great basis for gravies and soups. In those freezer bags with zippers, the stock will freeze successfully. You won’t want store-bought stock again after attempting homemade.
| Servings: | 14 |
| Yield: | 7 or 8 cups |
Ingredients
- 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
Instructions
- 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.
- 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
| Calories | 252 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 101 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy stock for all kinds of dishes!
Outstanding!!! I’m in total agreement. The calcium from the bone adds nutrition. The bone marrow adds flavor. The cartridge adds a creamy/smooth texture. Unfortunately, store-bought products add a measure of flavor . . . nothing else. As a tip (time permitting): after the pot cools a bit, put the pot in the refrigerator overnight. The cold air causes the “fats” to rise to the top and solidify. EZ to scrape off any undesirable fats. Enjoy!!!!
My go-to stock recipe these days. I also add a small amount of broccoli stalks and mushroom stalks if I have them, it’s very near a soup in and of itself.
I love this recipe. I always just add the chicken back in for the last 30 minutes and remove the bones and skin and eat like soup instead of stock. I add 1 tsp of vinegar.
I converted this for the instant pot and it was amazing. I added no salt and it was really delicious. I used a 6 qt. Instant Pot. As suggested by someone else, I added half a bunch of parsley, 1 tsp peppercorns and 5 cloves of garlic unpeeled but cut in half. My chicken was about 5 lbs and I also added 4 chicken thighs although I might not next time as I would have gotten a little more broth had I not added more meat. I also added about 50% more spices and veggies. I first cooked the chicken for 30 minutes in high pressure with the water filled to the max line with a 10 minute natural release. I think I might reduce to 28 minutes and a longer natural release next time. After removing the meat from the bones, I added the bones back to the pot along with the spices and veggies and filled the pot to the max line. I cooked on high pressure for 45 minutes. I might do a full hour next time as was suggested in another recipe. I did a 10 minute natural release. This yielded about 9 cups of broth. I wish I had an 8qt. Instant pot.
It was quick and easy to put together and came out great used it fo the base of my pepper soup and that cake out awesome
This recipe is super simple and I couldn’t have been more pleased with the outcome
I haven’t used it yet, but this stock is so rich I’m going to try using it with half water in soups. I’m going to can it in quarts for soup this first time. I also made an awesome chicken casserole from the meat.
Love this recipe. So easy.
I used a leftover rotisserie chicken carcass, which worked out well, and added a couple cloves of garlic. The ginger is a great idea, very warming and healthy on a cold day or when you’re sick!
I’ve been using this recipe for stock for a couple of years now, and it is wonderful. I love that we get the benefit of the stock AND the meat with minimal waste. Fastest way I have found to cool the stock is to fill the sink halfway with ice water and set a large metal pot or bowl in it. I strain the stock into the pot in the sink, and it’s cool enough to store within 5 minutes. I’ve taken to freezing all of my stocks, sauces, and ground meat flat in quart size bags. Once frozen, I stand them upright in a clean plastic shoe box in the chest freezer like files in a file cabinet. Makes it super easy to find things quickly, and the flat bags thaw in minutes!
If I could I’ve give it 10 stars! This is without a doubt the BEST homemade chicken stock, ever. I’ve used it several times and it is a great base for homemade chicken soup, homemade chicken gravy, and many other recipes.
Did not like this. It does NOT taste like traditional stock at all, as the ginger makes it have a distinct flavor.
This was very helpful. Thank you.
While stock is good, less than 2 cups was the yield. That was disappointing.
Perfect !
This is my go to stock recipe. I also add peppercorn and a garlic bulb. If I don’t have an ingredient, it does not affect it too much. I also use this recipe for bone broth where I cook the chicken/turkey and then use just the bones and skin. The ginger really makes this recipe.
I didn’t add celery Because I didn’t have it …… Thanks for sharing this recipe…. I added 2 black peppercorn, and one clove….. I added 10 cups of water…
Easy to make and made kitchen smell wonderful.
I edited this recipe due to allergies and preference. It was also my first time making chicken stock as I’ve been vegetarian for 7 years. The only real complaint I have is that the water amounts were inaccurate. I was prepared for this because I read some of the reviews. However, for 9 servings, by the end of 4 hours, I had used 15 cups of water when it only called for 4 1/2 cups of water and the recipe yielded 4 cups of stock.
This is soooo good. I have used the leftover roasted chicken from the store with great success. It usually has some chicken on the bone and I cover in water. Note, if you do this you will not have 4 pounds of chicken but I have found it still makes a flavorful stock.