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

Logan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

200 calories; 13 g total fat; 89 mg cholesterol; 675 mg sodium. 4.4 g carbohydrates; 15.5 g protein; Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2008
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 Read More
(865)

Most helpful critical review

Rating: 1 stars
09/27/2010
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!! Read More
(241)
137 Ratings
  • 5 star values: 104
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/29/2008
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 Read More
(865)
Rating: 5 stars
09/29/2008
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 Read More
(865)
Rating: 1 stars
09/27/2010
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!! Read More
(241)
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Rating: 5 stars
07/05/2007
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. Read More
(176)
Rating: 5 stars
01/04/2006
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. Read More
(120)
Rating: 4 stars
07/04/2003
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. Read More
(79)
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Rating: 5 stars
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!!! Thank you very much!!!! Read More
(55)
Rating: 5 stars
01/31/2007
This is a good recipe. If you cook the stock for 2 or 3 hours it's overcooked Read More
(53)
Rating: 5 stars
11/06/2003
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!! Read More
(41)
Rating: 5 stars
09/28/2005
Excellent flavor. I added 1 bay leaf parsley stalk and a peppercorn. Simmered for 2hrs. Will use again! Read More
(40)