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Chicken Stock

Packaged chicken stock often has way too much salt. Use this recipe to make your own tasty, kidney-friendly stock.

Slow cooker chicken stock

What you need:
 3 lbs chicken wings or bones from cooked chicken, trimmed of fat
 3 carrots, cut into 2 inch pieces
 3 celery stocks, cut into 2 inch pieces
 2 large yellow onion, cut into chunksabout 2 cups
 4 qts cold water
To make the stock:
1

Add the vegetables, bones and water to a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low simmer and cook for 1 1/2 hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.

2

If using a slow cooker, add ingredients and fill with water, leaving about an inch at the top. Cook on low for 8 to 10 hours.

3

After the stock is done cooking, turn off the heat and pass the stock through a fine sieve to remove all herbs, bones, etc.

4

Refrigerate or freeze the stock for future use. Tip: Freeze some in both 1- and 2-cup portions and also freeze stock in ice cube trays just in case you “need a little” for making sauce.

Nutrition Facts

Serving Size 1 cup


Amount Per Serving
Calories 20
% Daily Value *
Sodium 70mg3%
Potassium 200mg6%
Total Carbohydrate 9g3%
Protein 1g2%

Phosphorus 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.