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5.0 from 18 votes

How to Make Chicken Stock

Learn how to make chicken stock and save money from the store bought version. This is much better and packed with a ton of flavor. You will love it!

Prep Time
10 mins
Cook Time
1 hr
Simmer
3 hrs
Total Time
4 hrs 10 mins
Servings: 2 quarts
Calories: 883 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 entire cooked or raw chicken
  • 3-4 carrots carrots
  • 1 large onion
  • 4-5 stalks of celery
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 bulbs crushed garlic

Instructions

    Cup of Yum
  1. Place your chicken in a large pot with vegetables, and enough water to completely cover -at least 4 quarts.
  2. Bring to a boil and skim foam off the top as it cooks, reduce to a simmer. Cook chicken for an hour.
  3. If using a whole chicken- Take chicken out pot, remove meat for other recipes.
  4. Return bones and skin to pot and simmer for 3-4 hours, skimming the top as needed.
  5. Turn off heat, skim off the fat, strain broth through a sieve or cheesecloth to remove small particles. Allow to cool.
  6. Place in an airtight container or freezer bag to store.
  7. Chicken stock can be stored in refrigerator up to 3 days or in freezer for up to 3 months.
  8. This recipe Yields about 2 quarts.

Notes

  • Recipe yields 2 quarts (64 oz.).

Nutrition Information

Calories 883kcal (44%) Carbohydrates 15g (5%) Protein 72g (144%) Fat 58g (89%) Saturated Fat 16g (80%) Cholesterol 286mg (95%) Sodium 1294mg (54%) Potassium 1114mg (32%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 15855IU (317%) Vitamin C 16mg (18%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 2quarts

Amount Per Serving

Calories 883

% Daily Value*

Calories 883kcal 44%
Carbohydrates 15g 5%
Protein 72g 144%
Fat 58g 89%
Saturated Fat 16g 80%
Cholesterol 286mg 95%
Sodium 1294mg 54%
Potassium 1114mg 24%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 15855IU 317%
Vitamin C 16mg 18%
Calcium 90mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.