Make homemade chicken stock easily, ready to use in soups, stews and other main dishes. Try the slow cooker version for the easiest-ever homemade stock.
Chicken Stock
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 4
- Ingredients 8
Ingredients
- 1 cut-up whole chicken (3 to 3 1/2 lb)*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium stalk celery with leaves, cut up
- 1 medium carrot, cut up
- 1 small onion, cut up
- 1 sprig fresh parsley
- 4 1/2 cups cold water
Instructions
-
Step1In 4-quart Dutch oven or stockpot, place chicken. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
-
Step2Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.
-
Step3Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.
Nutrition
180
Calories
7g
Total Fat
27g
Protein
2g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 490mg
- 21%
- Potassium
- 300mg
- 8%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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