Basic Chicken Stock97 Reviews
- Prep: 20 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 40 min
“A great stock to use for soups, sauces, gravies, etc.” - by Logan
Original recipe yields 4 cups
- 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.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- 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.
Amount Per Serving (6 total)
- 200 cal
- 13 g
- 4.4 g
Based on a 2,000 calorie diet
Reviews (97)Rate This Recipe
"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 pr..." See moreoducing 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… "
"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 chic..." See moreken 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."
Saturday Chicken Stock
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