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Chicken/Poultry Stock


A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


5 pounds chicken backs
including necks and bones
1 large onions
4 large carrots
washed and halved
2 each bay leaves
4 stalks celery
leaves and all, halved
cup parsley leaves
about a small handful, stems are OK
cup thyme sprigs
about a small handful
½ teaspoon black peppercorns
about 10 or so, cracked or not
2 cloves garlic
peeled and mashed with the side of your knife
2 gallons water


You can use any combination of chicken, turkey and even duck etc.

Combine all ingredients in a large stock pot and bring to a boil over medium heat.

In the first 10 to 15 minutes foam will begin to float to the top and should be removed by skimming with a large spoon or a fine mesh wire strainer.

Reduce to low heat and simmer covered for about 6 hours.

Continue to skim if necessary.

After about 6 hours of cooking remove from heat, cool in an ice water bath (unless you're using Pyrex, in which case you'll need to wait about 6 years for it to cool naturally.)

Once cool strain out the solids and place in the refrigerator until completely cool (usually overnight.)

The next day remove the fat, which will have solidified, and put the broth into airtight containers which can be stored in the fridge for about a week or frozen for about three months.

Before using the broth in your recipes I recommend bringing it to a brief boil.


* not incl. in nutrient facts

Add review





homemade stock is much better, and needless to say it uses up all the remaining pieces of the chicken. Thanks for another great idea!

over 6 years ago

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 525% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 245% Vitamin C 18%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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