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–+ servings
A glass jar containing homemade chicken stock.

Easy Low Sodium Chicken Stock Recipe

Grace Stewart
This Easy Low Sodium Chicken Stock Recipe takes a bit of time but is so very worth it! You'll be rewarded with a rich and delicious stock which is perfect for gravies or soups, or just sipping!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course basic ingredient, stock
Cuisine American
Servings 14 ½ cup servings
Calories 195 kcal

Equipment

Ingredients
  

  • 4 lb whole chicken
  • 2 each bay leaves
  • 1 carrot select a large carrot and chop it into 3 or 4 equal pieces without peeling it
  • 1 onion quartered; no need to peel
  • 1 celery rib select a large celery rib and chop it into 3 or 4 equal pieces
  • ½ ts black peppercorns
  • water enough to fill ¾ of the stockpot and cover the chicken and other ingredients

Instructions
 

  • Rinse the vegetables and prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.
    A whole uncooked chicken on a white plate. There is a wooden cutting board with celery, carrots, onions, bay leaves and peppercorns on it.
  • Remove any giblets that come with the chicken, and place the whole chicken in the stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.
    A large stockpot containing water and onions, celery, bay leaf, carrots, chicken, and peppercorns are visible.
  • Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.
    A large stockpot containing water and onions, celery, bay leaf, chicken, and peppercorns are visible. There is scum forming at the top.
  • Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.
    A large stockpot containing water and onions are visible in the water. There is someone holding the lid for the stockpot just over the pot.
  • At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.
    Homemade chicken stock in a large stockpot. There is a strainer spoon containing cooked celery, onions, and carrots that is closer to the camera and the large pot is in the background.
  • Your beautiful and delicious stock is now ready for use!
    Homemade chicken stock in a large stockpot. There is a blue spoon containing some of the stock which is closer to the camera and the large pot is in the background.

Notes

The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less. 
Cool the stock prior to refrigerating.  After refrigerating for a few hours, you will notice a layer of fat that forms on the top.  You can remove this and discard, or save it for use in cooking!  
When refrigerated the stock will seem gelatinous.  This is normal, and all you have to do is heat it up for use.
The meat from the chicken will be tender and delicious and you can use it for any number of recipes! 

Nutrition

Calories: 195kcalCarbohydrates: 2gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 66mgPotassium: 203mgFiber: 0.4gSugar: 1gVitamin A: 1156IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword chicken stock, low sodium stock, stock
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