Basic Chicken Stock Recipe -
Basic Chicken Stock Recipe

Basic Chicken Stock

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  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 More Reviews

Most Helpful Positive Review
Sep 29, 2008

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 bones producing a richer texture than broth. In addition, stocks are traditionally cooked longer (several hours). In contrast, a broth is an aromatic liquid made by simmering water with meat and veggies for an hour or so. The process of clarifying the liquid is called building a “raft” and it’s something we had to perfect within the first few weeks at the Culinary Institute. Rafts can be simply eggs, or they can be a combination of eggs and other ingredients. For example, the rafts we made at the CIA included eggs tomato, onion, leek, celery, etc. Not only did it clear the liquid, in addition the ingredients flavored it. The whole theory behind a raft is that denatured proteins (the ingredients in the raft) attract cooked proteins. Once more thing… Once a stock is clarified, it changes names to a consommé. And now you know the rest of the story…

Most Helpful Critical Review
Sep 27, 2010

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 will be seasoned with salt when cooked. Clove??? A general sachet for chicken (white) stock calls for bay leaves, dried thyme, crushed peppercorns, and parsley stems. Cold water optional???? Never used warm or hot water to start your stock, alway used cold water, you learn that in cooking 101!! And remember, a chicken stock is made with chicken bones only, no meat!! if you are using meat instead of bones then you are making a broth not a stock. If you constantly skim off the impurities that float to the surface while cooking, there is no need for this egg technique to clarify your broth. Also, for the mirepoix, 1 inch chunks is a little too big for chicken stock, you normally use 1 inch piece of mirepoix when making a dark stock like veal stock which is cooked for about 20 hours, for chicken (white stock) you should cut your mirepoix no larger than 1/2 inch to impart more flavor into your stock. Also, you could also cook the stock longer than the suggested time, doing so will draw out more flavor from the bones and mirepoix. If you want to make dark chicken stock, simply bake the bones until browned on both sides and carmelize the mirepoix (not the celery, since its mostly water and will stop the carmelization process) before adding to stockpot. Hope this helps!!

Jul 05, 2007

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 the chicken was cooked through I took it out, pulled the meat off and tossed the bones back in for a little while. The resulting broth is so rich and delicious, it's wonderful! Since I made quite a lot, I'm freezing it in 4-cup increments. Boil some noodles and veggies in it, put the pre-cooked chicken back in and it makes such a yummy soup and it has a "cooked all day" taste, even though you can make it in about 20 minutes.

Jan 04, 2006

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.

Jul 04, 2003

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.

Oct 13, 2004

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!!! Thank you very much!!!!

Jan 31, 2007

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

Nov 06, 2003

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 chicken noodle soup with this stock. AWESOME!!


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 675 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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