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Basic Chicken Stock

SUBMITTED BY: Logan  PHOTO BY: Scotdog Supporting Member (Click to learn more about Supporting Membership)

"A great stock to use for soups, sauces, gravies, etc."
Basic Chicken Stock Recipe
RECIPE RATING:
This recipe has been rated 71 times with an average star rating of 4.8
Read Reviews (57)
PREP TIME  20 Min
COOK TIME  1 Hr 20 Min
READY IN  1 Hr 40 Min
Original recipe yield 4 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound chicken parts
  • 1 large onion
  • 3 stalks celery, including some leaves
  • 1 large carrot
  • 1 1/2 teaspoons salt
  • 3 whole cloves
  • 6 cups water
  • 1/4 cup cold water (optional)
  • 1 egg

DIRECTIONS

  1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on sep. 29, 2008 by Sous Andy 
This is a great starter recipe for chicken stock, although I’m not sure if it’s a true stock,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on jan. 4, 2006 by JOANIEKR 
This was so good, I almost ate it without adding the noodles! My 9-year old called it "the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed on jul. 4, 2003 by SNOWEY44107 
I used this to clarify my stock. When making stock I always add a turnip, parsley stalks,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on jan. 31, 2007 by MUSIC_MINX 
This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on jul. 5, 2007 by joesgirljeri 
This was delicious! I had a few pounds of split bone-in breasts that needed to be used and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on jun. 24, 2003 by PHANOPHUN 
Wow!From cloudy to clear. It's great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on oct. 13, 2004 by SFVGUY 
WOW!!! I've been making stock for about a year, but never knew about this clarifying... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on sep. 28, 2005 by wildflower 
Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on nov. 6, 2003 by SONYA CLARK 
Wow! I am in shock at how easy it is to make your own stock. The taste is so much better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed on jan. 9, 2005 by JTC1988 
This was the best Chicken Stock recipe that I have ever used! Absolutely, delicious! MORE

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Nutritional Information
Basic Chicken Stock

Servings Per Recipe: 6

Amount Per Serving

Calories: 200

  • Total Fat: 13g
  • Cholesterol: 94mg
  • Sodium: 682mg
  • Total Carbs: 4.4g
  •     Dietary Fiber: 1.2g
  • Protein: 15.5g

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