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


Recipe Summary

2 hrs 55 mins
25 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

1 cup
501 calories; protein 40.3g; carbohydrates 4.7g; dietary fiber 1.5g; fat 34.9g; saturated fat 9.9g; mono fat 14.3g; poly fat 7.6g; cholesterol 190.7mg; water 448.8g; ash 2.8g; vitamin a iu 2001.5IU; vitamin a retinol 95.3RE; niacin equivalents 12.9mg; vitamin b6 0.7mg; vitamin b12 0.7mcg; vitamin c 33mg; folate 56.9mcg; pantothenic acid 2.5mg; calcium 76.3mg; copper 0.2mg; iron 3.8mg; magnesium 62.8mg; manganese 0.2mg; phosphorus 354.3mg; potassium 637.8mg; selenium 29.7mcg; sodium 207.4mg; zinc 3.9mg; 100 capric 0g; 120 lauric 0g; 140 myristic 0.3g; 160 palmitic 7.2g; 180 stearic 2g; 161 palmitol 1.9g; 181 oleic 11.9g; 201 eicosen 0.3g; 221 erucic 0g; 182 linoleic 6.8g; 183 linolenic 0.3g; 204 arachidon 0.2g; 205 epa 0g; 225 dpa 0g; 226 dha 0.1g; alanine 2.3g; 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 1.9g; energy 501kcal; aspartic acid 3.6g; glutamic acid 5.8g; thiamin 0.2mg; riboflavin 0.4mg; sugars 1.6g; monosaccharides 1.1g; disaccharides 0.3g; other carbs 1.7g; trans fatty acid 0g; vitamin a re 167RE; vitamin a carotenoid 167RE; vitamin a carotene 1003.3mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.4mg; biotin 0.9mcg; vitamin e alpha equivalents 0.2mg; vitamin e iu 0.3IU; vitamin e mg 0.2mg; vitamin k 316.4mcg; boron 88.3mg; chromium 0.1mcg; fluoride 193.3mg; molybdenum 2.3mcg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 184 stearidon 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; phytosterols 6.4mg; iodine 0.5mcg; vitamin d iu 0IU; vitamin d mcg 0mcg; soluble fiber 0g; insoluble fiber 0g.