Real Chicken Stock Recipe - Allrecipes.com
Real Chicken Stock Recipe
  • READY IN 4+ hrs

Real Chicken Stock

Recipe by  

"Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock."

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Ingredients Edit and Save

Original recipe makes 2 1/2 quarts Change Servings
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Directions

  1. Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 2 inches. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.
  2. Add the celery, carrots, and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns, and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh strainer lined with cheesecloth. Season to taste with salt.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 4 hrs
  • READY IN 4 hrs 15 mins

Footnotes

  • Cook's Note
  • I've found that a great way to save chicken stock is to buy some plain old ice cube trays that you use especially for stock. Each ice cube turns out to be approximately 1 to 1 1/2 ounces. Freeze the stock into ice cubes and store in a plastic zipper bag in freezer. This way when a recipe calls for 6 ounces of stock, you just pull 6 ice cubes out of the freezer.
  • Editor's Note
  • Chill the stock and remove the solid fat that forms on the top, if desired.
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Reviews More Reviews

Nov 08, 2011

Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!!

 
Nov 02, 2011

I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.

 
Dec 17, 2011

This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.

 
Jun 19, 2011

A bsic stock recipe to which I also added fresh sage leaves. Homemade stock is always great to have on hand and really SOOOO easy to make many quarts to freeze for fresh homemade stock anytime you need it. Better than the boxes/cans.

 
Dec 31, 2011

i also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.

 
Dec 09, 2010

vary Good

 
Sep 03, 2013

This recipe produces a good stock but seems overly fussy. Most recipes put all the ingredients in together. If all of the solids are going to be strained out, why bother with tying herbs up in cheesecloth. Also all of the ingredients are going to cook for at least of couple of hours so why bother staggering their addition. Just put them in at once.

 
Feb 21, 2012

I have been making stock like this for years! I always have everyone I know save their turkey carcass after Thanksgiving for me. I roast the bones and veggies to a deep brown color as it enriches the flavor of the stock. I never use cheesecloth, just strain out all the bones/veggies.

 

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Nutrition

  • Calories
  • 24 kcal
  • 1%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 77 mg
  • 3%

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

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About the Cook

flyinmetal
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