Basic Chicken Stock

Basic Chicken Stock

102

"A great stock to use for soups, sauces, gravies, etc."
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Ingredients

1 h 40 m servings 200 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

102
  1. 128 Ratings

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Most helpful positive review

This is a great starter recipe for chicken stock, although I’m not sure if it’s a true stock, simply because by definition a stock is made from liquid, veggies and bones… the internals of the bo...

Most helpful critical review

First off, for your mirepoix you should have 2 parts onion to one part carrots and one part celery. You should never add salt to a stock since this is just supposed to be a base for soups which...

This is a great starter recipe for chicken stock, although I’m not sure if it’s a true stock, simply because by definition a stock is made from liquid, veggies and bones… the internals of the bo...

First off, for your mirepoix you should have 2 parts onion to one part carrots and one part celery. You should never add salt to a stock since this is just supposed to be a base for soups which...

This was delicious! I had a few pounds of split bone-in breasts that needed to be used and this was exactly what I wanted. I added a clove of garlic and some peppercorns into the mix. When th...

This was so good, I almost ate it without adding the noodles! My 9-year old called it "the best broth ever." I added a bay leaf and some freshly ground black pepper.

I used this to clarify my stock. When making stock I always add a turnip, parsley stalks, peppercorns and a slice on fresh lemon. This adds to the flavor. The cooking time should be 2-3 hours.

WOW!!! I've been making stock for about a year, but never knew about this clarifying technique with the egg white and cold water!!! It works beautifully!!! The best stock I've ever made!!! T...

This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked

Wow! I am in shock at how easy it is to make your own stock. The taste is so much better than any canned stock I have tried. I am so happy to find a wonderful stock recipe. I made Grandma's ...

Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. Will use again!