Chicken Stock Recipe

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Chicken Stock
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  1. Place the chicken in a large pot over high heat.
  2. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  3. Remove chicken from pot.
  4. Leave water in pot.
  5. Cool chicken.
  6. Remove skin and bones from meat.
  7. Return bones and skin to pot.
  8. Add onions, carrots, celery, bay leaf, ginger, and salt.
  9. Continue simmering for 3 to 4 hours.
  10. Strain and cool the stock, uncovered.
  11. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed.
  12. After stock has been defatted, use or freeze immediately.
  13. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1007.91 Kcal (4220 kJ)
Calories from fat 612.3 Kcal
% Daily Value*
Total Fat 68.03g 105%
Cholesterol 408.15mg 136%
Sodium 397.29mg 17%
Potassium 1185.34mg 25%
Total Carbs 9.51g 3%
Sugars 4.76g 19%
Dietary Fiber 3.1g 12%
Protein 82.96g 166%
Vitamin C 20.5mg 34%
Vitamin A 0.5mg 15%
Iron 4.6mg 25%
Calcium 134.7mg 13%
Amount Per 100 g
Calories 100.79 Kcal (422 kJ)
Calories from fat 61.23 Kcal
% Daily Value*
Total Fat 6.8g 105%
Cholesterol 40.81mg 136%
Sodium 39.73mg 17%
Potassium 118.53mg 25%
Total Carbs 0.95g 3%
Sugars 0.48g 19%
Dietary Fiber 0.31g 12%
Protein 8.3g 166%
Vitamin C 2mg 34%
Iron 0.5mg 25%
Calcium 13.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.2
  • 26

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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