Chicken Stock

Prep 25 min
Total 1 hr 25 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 29, 2012

Ingredients

cut-up whole chicken (3 to 3 1/2 lb)*

teaspoon salt

1/2

teaspoon pepper

medium stalk celery with leaves, cut up

medium carrot, cut up

small onion, cut up

sprig fresh parsley

4 1/2

cups cold water

Steps

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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.
Slow Cooker Directions: Decrease water to 3 cups. Increase salt to 1 1/4 teaspoons. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 10 hours. Continue as directed in Step 2.