Chicken Stock Recipe - Allrecipes.com
Chicken Stock Recipe

Chicken Stock

Recipe by  

"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 Edit and Save

Original recipe makes 7 or 8 cups Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Sep 21, 2010

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

 
Jan 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!

 
Jan 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!

 
Nov 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!

 
Oct 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.

 
Oct 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!

 
Jan 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.

 

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Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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