-
-
My review
Basic Chicken Stock
Logan
"A great stock to use for soups, sauces, gravies, etc."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 200 calsOriginal recipe yields 6 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 200 calories; 13 g fat; 4.4 g carbohydrates; 15.5 g protein; 89 mg cholesterol; 675 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 105132 Ratings
-
-
-
-
-
Most helpful positive review
9/29/2008
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 bo...
Most helpful critical review
9/25/2010
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...
Most helpful
Most positive
Least positive
Newest
9/29/2008
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 bo...
9/25/2010
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...
7/5/2007
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 th...
1/4/2006
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.
1/15/2003
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.
10/13/2004
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!!! T...
1/31/2007
This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked
11/20/2002
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 ...
9/28/2005
Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. Will use again!