Chicken Stock
Make a basic chicken stock to use in other recipes.
You can flavor it with ginger and bay leaves.
The stock is made by cooking chicken and vegetables in water.
The resulting liquid is then strained and cooled.
You can use the cooked chicken in salads or other dishes.
By Nadia Kovalenko
Posted October 16, 2026Share
Time
Calories
Servings
Difficulty
Description
Make a basic chicken stock to use in other recipes.
You can flavor it with ginger and bay leaves.
The stock is made by cooking chicken and vegetables in water.
The resulting liquid is then strained and cooled.
You can use the cooked chicken in salads or other dishes.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 8
4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste
Instructions
-
1
Put 4 pounds of chicken in a large pot. Add 7 cups of water. Bring to a boil, then reduce heat to medium low. Simmer for 1 hour.
-
2
Remove the chicken from the pot. Let it cool. Take the skin and bones off the meat. Put the bones and skin back in the pot. Add 1 large onion cut in half, 3 stalks of celery, 3 carrots cut into 2 inch pieces, 1 bay leaf, and 1 teaspoon of grated fresh ginger. Add salt to taste. Simmer for 3 to 4 hours.
-
3
Strain the stock into another container. Let it cool without a lid.
-
4
Use the cooked chicken in other recipes. Remove the fat from the cooled stock. Use or freeze the stock right away.
Nutrition Facts
Servings 14
Amount Per Serving
-
Calories 252 kcal
% Daily Value *
-
Total Fat 14g
-
Saturated Fat 4g
-
Cholesterol 87mg
-
Sodium 101mg
-
Total Carbohydrate 3g
-
Dietary Fiber 1g
-
Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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