Homemade Chicken Stock

A rich, golden homemade chicken stock at 237 calories. The foundation of great soups, sauces, and braises.

A good homemade chicken stock is one of the most useful things you can have in your refrigerator or freezer. This version simmers a whole chicken low and slow with celery, onion, parsnip, parsley, and thyme until the broth is golden, deeply flavored, and genuinely nourishing. At 237 calories and 5 WW Classic Points per serving, it is more substantial than a typical stock because the chicken itself contributes significant protein and fat. The cooked chicken can also be returned to the pot for a simple, satisfying chicken soup.

Recipe Info

Serves: 8 to 10 (250ml / 8 fl oz per serving)  |  Prep Time: 15 minutes  |  Cook Time: 1 hour 30 minutes  |  Calories per serving: ~237

Nutrition per Serving (Estimated)

Protein: 25g  |  Fat: 12.5g  |  Carbohydrates: 4g  |  Fiber: 1.2g

WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1 whole chicken, about 2kg / 4.5 lb, rinsed
• 3 litres / 5 pints cold water
• 1 teaspoon salt
• 2 celery sticks, roughly chopped
• 1 small onion, peeled and roughly chopped
• 1 parsnip, peeled and diced
• 1 tablespoon fresh parsley, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme, or 1.5 teaspoons fresh thyme
• 1 chicken stock cube (such as Knorr), optional, for deeper color

Instructions

1. Start cold. Place the whole chicken in a large saucepan and cover with the cold water. Bring slowly to a boil over medium heat. As the water heats, skim off any foam that rises to the surface with a ladle or spoon.
2. Add the aromatics. Once the water is boiling and the foam has been skimmed, add the salt, celery, onion, parsnip, parsley, bay leaf, thyme, and stock cube if using. Reduce the heat, cover, and simmer gently for 1.5 hours until the chicken is fully cooked and tender.
3. Cool and strain. Remove the pot from the heat and allow to cool slightly. Lift out the chicken and set aside. Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the vegetables.
4. Chill and degrease. Transfer the strained stock to a covered container and refrigerate until thoroughly chilled, ideally overnight. Once chilled, remove and discard the solidified layer of fat that will have risen to the surface.
5. Use as needed. The defatted stock is ready to use in soups, sauces, and braises. The reserved chicken can be shredded and returned to the stock for a simple chicken soup, or used in salads, wraps, or pasta dishes.

Serving Suggestions

• Use as the base for any of the soups or braises on FewerCalories.com
• Return the shredded cooked chicken to the strained stock with some fresh vegetables for an instant, nourishing chicken soup
• Use in place of water when cooking rice or grains for extra flavor at no added effort
• Freeze in 250ml portions in zip-lock bags for a ready supply of homemade stock
• Use as a base for pan sauces after roasting or searing chicken or pork

Tips and Variations

• Starting with cold water and bringing it slowly to a boil draws impurities out of the chicken gradually, making skimming easier and producing a clearer, cleaner stock.
• Do not rush the skim. Removing the foam in the first 10 minutes of boiling is what separates a clear, golden stock from a cloudy, murky one.
• A parsnip may seem like an unusual addition, but it adds a subtle sweetness that rounds out the flavor beautifully.
• The stock cube is optional but adds color and depth. Omit it for a purer, lighter stock.
• Homemade stock keeps in the refrigerator for up to 5 days and in the freezer for up to 3 months.

Why This Recipe Works

The key technique here is patience. Starting the chicken in cold water and bringing it up slowly allows the proteins to relax and release their flavor gradually into the liquid, building a richer, more complex stock than a rapid boil ever could. The combination of celery, onion, parsnip, parsley, and thyme is a classic aromatic base that provides balanced, savory depth without any single flavor overwhelming the others. The overnight chilling and defatting step is what makes homemade stock both healthier and clearer than anything from a carton.

Storage

Refrigerate defatted stock in a covered container for up to 5 days. Freeze in measured portions (250ml / 1 cup is a practical size) for up to 3 months. Label with the date before freezing.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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