Homemade Chicken Stock
by Swanson Health
Prepare to be impressed… homemade chicken stock is easier to make than you think! It’s a great use for the leftover parts of roasted chicken, and it’s an amazing alternative to chemical-filled chicken stock from the store. Plus, you can freeze it for convenient future use! This stock can be used as a flavorful base for all of your favorite recipes.
This flavorful chicken stock will be a great base for all of my favorite soup recipes this winter.— Jenna M.
Time: 1440
Serves: 8
Serving size: 1 cup
  • Parts of 1 whole cooked chicken
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon peppercorns, whole
  • 1 bay leaf
  • 2 tablespoons vinegar
  • 8-10 cups water
  • Salt, to taste
  • Instructions:
    1. Place all ingredients except salt in a crock pot and cook on low for 24 hours.
    2. Let ingredients cool, then strain through a sieve into a large bowl. Discard solid ingredients.
    3. Add salt to taste.
    Nutrition facts (per serving):
  • Calories 86
  • Fat 2.9 grams [Saturated Fat 0.8 g, Trans Fat 0 g, Monounsaturated Fat 1.4 g, Polyunsaturated Fat 0.5 g]
  • Protein 6 grams
  • Sodium 343 mgs
  • Carbohydrates 8.5 grams
  • Fiber 0 grams
  • Chat