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Showing: Basic Chicken Stock - White Stock

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Basic Chicken Stock

Submitted by: Logan

Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.

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Brown Chicken Stock

Submitted by: KATHYTAP11

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.

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Chicken Broth in a Slow Cooker

Submitted by: Micki Stout

This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.

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Chicken Soup Base

Submitted by: Martha Taylor

My widowed father isn't much of a cook. So I keep plenty of this delicious base on hand to serve as is or use in a variety of recipes.

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Chicken Stock

Submitted by: Margaret Price

Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.

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Fast Chicken Soup Base

Submitted by: USA WEEKEND columnist Pam Anderson

It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

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This is a Polish way of making chicken stock. It is very rich because of the stewing hen. A stewing hen is an older chicken, therefore it is much richer tasting than fryers, roasters, etc. It is a clear, rich broth that I fed to my children. They still ask for it when they are feeling sick. It is truly the Polish cure for anything when you're feeling down and out. You can also use this clarified soup as a base for chicken noodle soup.

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Homemade Chicken Broth

Submitted by: Taste of Home Test Kitchen

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.

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Homemade Chicken Stock

Submitted by: Taste of Home Test Kitchen

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.