Basic Chicken Stock

Basic Chicken Stock

102

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

Ingredients

1 h 40 m {{adjustedServings}} servings 200 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

102
  1. 128 Ratings

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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...