Better than "store bought" Chicken Stock

Genny Bortner


I got so tired of buying chicken stock loaded with sodium and unknown ingredients. After making this I will NEVER go back to store bought. The idea is to add enough seasoning so you won't need salt.
This is definitely very easy and can last a long time when frozen.

This is my version, but keep in mind, you can add any vegetable to add more flavor. This one is one of many, sometimes a little more, sometimes a little less.

I usually walk through the vegetable section of the grocery store and buy whatever is on sale... I've never been sorry that I added any of the ingredients.


★★★★★ 1 vote



Add to Grocery List

  • 1 pkg
    frozen chicken breast and 1 chicken liver piece
  • 4
  • bunch
    celery (the whole thing)
  • 4 clove
  • 1
    onion - white or yellow
  • ·
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 1
    cayenne pepper - dried, slice open to disguard seeds if you don't want it too spicy.

  • 1 medium
    fresh sliced sweet potato
  • 1
    zucchini sliced
  • 1
    squash, fresh sliced
  • 1/2
  • ·
    broccoli - head and stem
  • 1
    apple- sliced in half

  • ·
  • ·
    bay leaves
  • ·
    sage leaves, fresh
  • ·
    chicken stock herb mix ( pre packaged)

How to Make Better than "store bought" Chicken Stock


  1. Wash dirt off of vegetables, and cut into large pieces if needed.

    In a tall stock pot, add the chicken, chopped veggies (include skin and leaves), and herbs....throw it all in there!
    Once all ingredients are in, add enough water to cover. Fill over the ingredients about an inch.
  2. Set stove top on a medium level and bring stock to a boil.
  3. Once a nice healthy boil, reduce heat to a simmer and cover.
  4. Let sit for the entire day or at least 8 hours. The longer it simmers and reduces, the better it will taste.
    Taste to see if you need any more seasoning.
  5. After the completion of the simmer, remove and throw away all the veggies and meat.
  6. Strain to totally remove everything from the stock.
  7. Use immediately, or store in jars or freeze in ice cube trays for later use.

Printable Recipe Card

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