Chicken Stock Recipe

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Chicken Stock
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  1. Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth. Add remaining 1/2 cup cold water and bring to a simmer, skimming froth. Add remaining ingredients and simmer stock, uncovered, skimming froth, 3 hours.
  2. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
  3. Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen, 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.14 Kcal (1206 kJ)
Calories from fat 175.07 Kcal
% Daily Value*
Total Fat 19.45g 30%
Cholesterol 116.61mg 39%
Sodium 273.1mg 11%
Potassium 313.8mg 7%
Total Carbs 2.76g 1%
Sugars 1.17g 5%
Dietary Fiber 0.71g 3%
Protein 23.68g 47%
Vitamin C 6.5mg 11%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 53.5mg 5%
Amount Per 100 g
Calories 65.54 Kcal (274 kJ)
Calories from fat 39.82 Kcal
% Daily Value*
Total Fat 4.42g 30%
Cholesterol 26.52mg 39%
Sodium 62.12mg 11%
Potassium 71.37mg 7%
Total Carbs 0.63g 1%
Sugars 0.27g 5%
Dietary Fiber 0.16g 3%
Protein 5.39g 47%
Vitamin C 1.5mg 11%
Iron 0.3mg 8%
Calcium 12.2mg 5%

* 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

  • 7.2
  • 7

Good Points

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

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