Homemade Chicken Stock

The benefit of making your own chicken stock? You control exactly what goes into it, which can be especially important to those watching their sodium intake.


Preparation Time: 10 MINUTES


Cooking Time: 1 HOUR


Yield: 1 quart

Measurements Ingredients Savings Availability
2 cups  Carrots Weekly Special $1.99 - Save $1 Add to Shopping list

Chopped (About 5 medium carrots)

2 cups  Celery Weekly Special $1.99 ea. or 2/$3 - Save $0.90 Add to Shopping list

Chopped. (About 3 stalks)

1 cup  Onion $0.89 ea Add to Shopping list

Chopped. (1 large onion)

Garlic Cloves $ Add to Shopping list

Unpeeled. Halved

1/2 tsp.  Thyme $ Add to Shopping list


Peppercorns $ Add to Shopping list
6 cups  Water

Not available at Stew's

1 lb.  Chicken Bones

Not available at Stew's


(Backs, Necks, wings & carcasses)

1. Place all the ingredients in a deep pot and bring to a boil. Reduce the heat to low and simmer covered for 1 hour. Skim the surface 2 or 3 times while cooking.


2. Let the stock cool, then strain. Discard the bones and vegetables. Refrigerate the liquid.


3. When the stock is completely chilled, skim the fat from the surface. Use the stock for soups and sauces. It freezes well.