Chicken Stock

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.

  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 4

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
  • 1 In 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).
  • 2 Carefully 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.
  • 3 Remove 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.

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

*3 to 3 1/2 lb chicken parts can be used to make broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
490mg
490%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
0%;
Calcium
2%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.