Homemade Chicken Stock

Homemade Chicken Stock

"Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies."
Added to shopping list. Go to shopping list.

Ingredients

3 h 55 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
  2. Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
  3. Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
  4. Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface.

Footnotes

  • Nutritional Analysis: One cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I cut up the chicken into pieces (included the neck and giblets) and conv/baked in a shallow stainless steel pan at 325 degrees for the first 30 minutes. I then removed the breasts and left the ...

Most helpful critical review

This was pretty good, for what it was. The seasoning were nice, but it still needed a couple bullion cubes. Recipe "as is" is a no sodium broth. I added garlic too.

Most helpful
Most positive
Least positive
Newest

I cut up the chicken into pieces (included the neck and giblets) and conv/baked in a shallow stainless steel pan at 325 degrees for the first 30 minutes. I then removed the breasts and left the ...

This was pretty good, for what it was. The seasoning were nice, but it still needed a couple bullion cubes. Recipe "as is" is a no sodium broth. I added garlic too.

This is the time I have ever made stock so I have nothing else to compare it to. I really liked the flavor especially for low sodium. I will definitely make again but may keep trying others.

This is a great recipe in my opinion. I did not take the time to brown my chicken beforehand so I just boiled mine with the spices and it turned out perfect for my chicken pot pie I was cooking...

Great basic receipe. For more flavor and richness add 1 bulb of garlic (20+cloves)- with skins, in addition 1 more onion with skins. Cook the stock for at least 8 hours.

This is my go-to stock recipe now, it even beats my mom's ;)) I added 1 tsp of minced fresh ginger, and about 1 tsp (?? I just sprinkled it into my palm and added it to the pot) fennel seeds. Ke...

Other stories that may interest you