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The Healthy Living Magazine

Basic Chicken Stock

Per Serving

Basic Chicken Stock

Makes: 14 (makes 3 1/2 quarts)
Serving Size: 1 cup
Calories 10
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 0 g
Fiber 0 g
Sugars 0 g
Cholesterol 5 mg
Sodium 15 mg
Protein 1 g
  • Makes: 14 (makes 3 1/2 quarts)
  • Serving Size: 1 cup
  • Preparation Time: 5 minutes, plus 1 hour to soak
  • Cooking Time: 2 hours, 15 minutes


3 lbs. chicken backs, wings, and bone-in thighs
2 large yellow onions, coarsely chopped,
skins left on
2 large carrots, unpeeled, cut into chunks
1 celery stalk, cut into chunks
1 sprig fresh thyme
1 bay leaf
1/2 fresh lemon
3 1/2 quarts cold water


  1. Place the chicken in a large bowl with water to cover. Soak for about 1 hour.
  2. Drain the water and rinse the chicken. Add it to a large, heavy stockpot.
  3. Add the remaining ingredients to the pot, and bring to a boil. Lower the heat, partly cover, and simmer for 2 hours. Skim occasionally, removing impurities.
  4. Strain the broth through a fine sieve, pressing out all the liquid from the solid ingredients. Adjust seasoning if needed.
  5. Refrigerate overnight so that the fat solidifies and can be removed.

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