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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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.