STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a simple recipe to make a chicken stock that is a bit lower in fat.”
2hrs 15mins
10 cups

Ingredients Nutrition


  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim all excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot;bring to a boil. Cover, reduce heat and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in the fridge; reserve to use in soup or for other uses.) Strain broth through a papertowel-lined sieve into a large bowl; discard solids.
  2. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
  3. Stock may be frozen in airtight containers for up to 3 months. Divide the stock into different sized containers, according to what you use in your favorite recipes that require stock.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a