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Homemade Chicken Stock
Source: dLife

An easy homemade chicken stock that stores well.

Prep Time: 8 hours
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 32.9
Total Carbs 5.6 g
Dietary Fiber 1.1 g
Sugars 2.5 g
Total Fat 0.6 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 41.0 mg
Protein 0.4 g
Sodium 416.0 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  black peppercorns
1 tsp  salt
10 each  parsley sprigs
6 each  medium garlic cloves
3 each  bay leaves
2 each  medium carrots
1 each  medium onions
8 cup  cold water
1 tbsp  cider vinegar
  1. Add chicken, peppercorns, salt, parsley, garlic, bay leaves, carrots, and onion to a large stockpot of Dutch oven.
  2. Pour in water and bring to a boil over medium heat. Lower heat and simmer until chicken is finished, about 40 minutes.
  3. Take chicken out of liquid and let cool. Take meat off of bones and save for another recipe. Add bones back into pot and mix in the vinegar, if using.
  4. Place lid half on and cook for 1 hour.
  5. Drain the stock through a colander into a large bowl, throw away the solid pieces. Wrap bowl with plastic wrap and place in refrigerator for 8 hours.
  6. Remove from refrigerator and skim off solid fat from the top of stock and throw away. Serve warm.

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