Making your own chicken stock isn't as difficult as you may think. This recipe can be used right away, chilled for up to 3 days, or frozen for up to 6 months. Make a double batch to ensure you'll always have some homemade stock on hand.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • If using wings, cut each wing at joints to make three pieces. Place chicken pieces in a 6-quart pot. Add celery, carrots, onion, parsley, bay leaves, garlic, thyme, salt and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 hours. Remove chicken pieces from pot.

  • Line a colander with two layers of 100%-cotton cheesecloth; set in a large bowl. Pour stock into colander, straining stock into the bowl. Discard vegetables and seasonings. If desired, clarify stock (see Tip).

  • If using the stock while hot, skim off fat. (Or, chill stock for 6 hours; lift off fat.) If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones; reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers; seal. Chill up to 3 days or freeze up to 6 months before using.


Tips: If desired, skin the chicken before cooking it. Discard skin.

To clarify hot strained stock, return the stock to the pot. In a small bowl, whisk together 1 large egg white and 1/4 cup cold water. Stir egg white mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again, discarding any solids.

Nutrition Facts

511 calories; protein 40.5g 81% DV; carbohydrates 7g 2% DV; dietary fiber 2.1g 9% DV; fat 34.9g 54% DV; saturated fat 9.9g 50% DV; mono fat 14.3g; poly fat 7.6g; cholesterol 190.7mg 64% DV; water 469.9g; ash 3.5g; vitamin a iu 6014IU 120% DV; vitamin a retinol 95.3RE; niacin equivalents 13.2mg 66% DV; vitamin b6 0.7mg 35% DV; vitamin b12 0.7mcg 11% DV; vitamin c 34.4mg 57% DV; folate 61.6mcg 15% DV; pantothenic acid 2.6mg 26% DV; calcium 84.7mg 8% DV; copper 0.2mg 11% DV; iron 3.9mg 22% DV; magnesium 65.8mg 16% DV; manganese 0.2mg 10% DV; phosphorus 362.7mg 36% DV; potassium 714.9mg 20% DV; selenium 29.7mcg 42% DV; sodium 417.8mg 17% DV; zinc 4mg 27% DV; 100 capricg; 120 lauricg; 140 myristic 0.3g; 160 palmitic 7.2g; 180 stearic 2g; 161 palmitol 1.9g; 181 oleic 11.9g; 201 eicosen 0.3g; 221 erucicg; 182 linoleic 6.8g; 183 linolenic 0.3g; 204 arachidon 0.2g; 205 epag; 225 dpag; 226 dha 0.1g; alanine 2.4g; arginine 2.5g; cystine 0.5g; glycine 2.6g; histidine 1.2g; isoleucine 2g; leucine 2.9g; lysine 3.2g; methionine 1.1g; phenylalanine 1.6g; proline 2g; serine 1.4g; threonine 1.7g; tryptophan 0.5g; tyrosine 1.3g; valine 2g; energy 511.5kcal; aspartic acid 3.6g; glutamic acid 5.9g; thiamin 0.2mg 14% DV; riboflavin 0.4mg 23% DV; sugars 2.7g; monosaccharides 1.4g; disaccharides 1.1g; other carbs 2.2g; trans fatty acidg; vitamin a re 568.1RE; vitamin a carotenoid 568.1RE; vitamin a carotene 2991.7mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0.1mg; vitamin b3 niacin 0.6mg; biotin 2.1mcg 1% DV; vitamin e alpha equivalents 0.4mg; vitamin e iu 0.6IU 2% DV; vitamin e mg 0.4mg; vitamin k 319.6mcg 400% DV; boron 150.3mg; chromium 0.2mcg; fluoride 194.1mg; molybdenum 3.5mcg 5% DV; 40 butyricg; 60 capriocg; 80 caprylicg; 184 stearidong; omega 3 fatty acidg; omega 6 fatty acid 0.1g; alcoholg; caffeinemg; pyramid vegetables; exchange vegetables; phytosterols 9.3mg; soluble fiber 0.3g; insoluble fiber 0.4g; iodine 0.5mcg; vitamin d iuIU; vitamin d mcgmcg.