Basic Chicken Stock

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!!

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.

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.

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.

This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked

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!!!!

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!!

Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. Will use again!

Wow!From cloudy to clear. It's great!

This was the best Chicken Stock recipe that I have ever used! Absolutely, delicious!

10 stars for me...my first pot of homemade stock and it was amazing....I used the carcass from a 7ilb roaster that I made "Sticky Rotis. Chicken" from this site (so there were lots of spices still attached to it. I also omitted the cloves and did not do the egg trick. I did add 3 cloves of garlic which I just smashed and threw in, 2 bay leaves and some dry thyme leaves. Dark, rich and so delicious....made a wonderful chicken soup with this and froze the rest of the stock. Thanks!

Logan, adding the egg and shell to clear the broth is my favorite cooking tip of the year. I have been telling everyone! My broth is crystal clear now and I have made it twice this month. It takes the greasy flavor out and you taste the chicken instead, and I'm guessing it must lower the calories as well. Bravo!

delicious.i devided for portions for 2 cups and keep them at the freezer for using anytime

haven't made this yet, but I wanted to thank you Logan for sharing your professional knowledge and education. I soak it up when professionals stop by here to teach those of us that are craving such knowledge! Even for something as simple as chicken stock.

Yummy, although I didn't do the egg trick. Had floaters, but really didn't care.

I've been cooking for over 40 years and have never even heard of this wonderful method to clarify stock. It's fast, easy and perfect! Thanks!

Wow - the egg trick really worked and my stock is great! I added a bay leaf and garlic to my recipie

Used frozen chicken breasts, baby carrots and the conversion for ground cloves and it worked great. I was using this in a pot pie recipe so I didn't need to clarify but the taste of the pot pie was amazing! I'm making it now for broth needed in chicken lasagna. :)

This was really good and the technique of the egg was something I had never done before. I will, that it did lack a lot of flavor, hence it's a basic chicken stock. It really did a great job with the chicken, my chicken was very juicy and tender and was falling to pieces. It diffently helped enhance the chicken noodle soup that I also made from this site. I would enhance the stock with a blend of italian seasonings next time. But this is a total keeper.

Excellent recipe! Stock tastes delish, versitile... a "must have on hand" in my house!

Yummy!!! This is so much better than canned and well worth the effort. My additions: Italian parsley which I grow, black pepper, 2 bay leaves. I used a pkg. of leg quarters; removed the chicken after 30 min so it wouldn't dry out, also the vegetables; returned the bones to the pot for about 45 min. I didn't do the clarifying part, may try that next time. Then made Tortellini Soup.

This is great, I add parsnips to the mix of veggies for a nice little kick!

Great stock recipe. I keep going back to it every time I have a picked over rotissorie chicken in the fridge.

This turned out amazing!! I used some frozen chicken carcasses, added bayleaf, garlic, and some peppercorns, simmered for several hours...strained...refrigerated....once cooled..skimmed fat...and froze in ice cube trays (4 full cubes = 1/4 cup {approx}) keep in freezer bag ready to use....soooo much better than store bought!! UPDATE...I have found that roasting the carcass along with the vegetables and onions adds another level of flavor to the stock.

Very helpful recipe. Came out great, thanks!

I used chicken carcasses from the Roast Sticky chicken recipe from this site. I tossed in all the veggies listed here and some leeks, as well as some peppercorns. I simmered it for about 1 1/2 - 2 hours. Great basic stock!

This was the first I had heard of using an egg to clarify the stock, and it worked BEAUTIFULLY! My stock was already on the stove when I came across this, so I didn't use the same recipe, but I'm giving it 5 stars for revolutionizing the way I handle a homemade chicken noodle soup craving..I was ready to eat it greasy, so thank you!

Easy to do! I added poultry spice, basil and thyme then simmered for 2 and a half hours. Very yummy and could eat it on it's own.

This is a lot of work but it turns out pretty good.

Use this as a base for "chicken lasagna in broth"

This is a delicious, natural recipe & the best of the many stock recipes I have tried. I used 4 lbs inexpensive chicken parts & water to cover. Yield was 4 cups excellent stock which I froze. In addition to the veggies mentioned in the recipe, I added a few peeled garlic cloves, fresh parsley sprigs, thyme sprigs, bay leaves, and a few peppercorns.

This was fantastic! I didn't clarify it. I stuck it in the fridge and after the fat got hard I picked it off and tossed it. I didn't need it to be clear. The flavor was outstanding! I didn't know it could be so easy to make stock/broth. I may never use store bought again!!!

Awesome broth recipe. I made chicken and rice soup with this and it turned out very well.

I made this for our Passover Seder and it was a big hit. Beats mixes anyday! Perfect compliment for matzoh balls.

Thanks logan, this is a good and easy recipe.

This is a good stock and easy. You might want to try throwing all the chicken and veggies in the stock pot and cooking until juices are released from the chicken THEN adding the amount of water you'll need and simmering for a few hours. The broth turns out rich and delicious.

Great stock and simple to make. The only revisions I made were to add whole 3 color peppercorns and a touch of onion salt.

Very good and easy, I like to have stock stored in the freezer so I doubled the water and simmered for 2 hours.

I used this when I hve a left over chicken or turkey carcas. It is so delicious! It tastes so much better than the canned stuff! I follow the recipe exactly.

I tripled the recipe and instead of cloves, I used 9 garlic cloves, basically a whole bulb of garlic. I added 9 peppercorns, 2 bay leaves and a bunch of fresh parsley including the stems and doubled the salt. Wow, this was so clever and easy to make. While I was making this I baked some fresh Sweet Potatoes. MMMM *** I will use this recipe all the time*** UPDATE: I used this stock in Mama Mandola's Spicy Chicken Soup that had called for water and wow it made the soup 100% better, (I also added Chili Powder, red pepper flakes and other spices to that recipe)! Again, thank you for posting this easy and yummy stock recipe!

Great recipe. Simple and flavorful. I roasted the chicken at 400 deg. just til golden for a deeper color.

It's tasty (not watery/bland) and easy...didn't try the egg trick. Thanks for sharing.

I made this in the "Basic" form. I did add some salt and pepper to the mix and added 4 cubes of chicken bullion as I added a little extra water. I did use the clarifying method mentioned in the recipe and it worked great! After it cooled down I put the stock in zip lock sandwich bags. (2c per bag and froze them laying flat on a cookie sheet. I then put those in a 1 gal. zip lock to keep them together. I didn't get wild on the spices as I don't know what the stock will always be used for. At least this is the way my old brain works!! 8^)

This was wonderful. My daughter is allergic to milk and most chicken broth has milk in it. It will be making this often to freeze and store!

works like a charm.

Great recipe, very simple. It smelled and tasted wonderful. I used it in a chicken noodle soup recipe and the two combined, definitely one of the best chicken noodle soups I've had.

I was startled at how good this is! I had boiled the turkey carcass and decided to try using the water to make broth. I will definitely do it again.

This recipe was excellent and so easy! I took another reviewer's advice and added a turnip, parsley stalks, and some pepper. Who knew making your own stock was so easy? As an added bonus, your whole house smells wonderful while its cooking. I cooked it for 2 hours.

I knew I wanted to make stock, but I had no idea what to do. This was a great starter recipe. I only used 1/2 an onion (skin on), added 2 cloves of garlic, and omitted the cloves. I simmered for 1 hour uncovered, 2 hours covered. I cooled and refrigerated, skimmed the fat off and repeated. I did this 3 times until there was almost no trace of visible fat. It came out very nicely. I didn't use the egg method, as I really didn't need clear broth, but that's good to know. Thanks :)

I love the instructions on clarifying! Thank you! I also add bay leaf, nix the cloves and add peppercorns. Also, I used the carcass of a rotisserie chicken from the grocery store that we had for supper the night before. Now I feel proud of myself for being so thrifty :)

The cloves give this broth a very nice flavor.

The basics are OK, but I add cloves of garlic just for more flavour.

good, i did use less cloves and added sea salt, fresh sage, basil and thyme, and added a couple cloves of garlic. very good soup base.

I use this recipe often. I make it with a whole chicken instead of parts and use the cooked meat in other recipes. I double the ingredients (omitting the salt) and use enough water to cover the chicken by an inch or so in an 8 quart stockpot. Once cool, I freeze in individual containers. Well worth the effort!

This is fantastic. I combined this recipe with a soup recipe I had (b/c I was too lazy to make stock and THEN soup) and made the following changes: no cloves, salted to taste (with kosher salt), didn't clarify, doubled the recipe, used 5 carrots, 5 big potatoes, 4 bay leaves, a chicken carcass (I removed the legs and breasts for another recipe), 2 wings, 2 breasts, and two parsnips (1 big, 1 small). I added the potatoes (cut in .75-1 inch chunks) after simmering the soup for 1 hour. They were done after 20-30 minutes of simmering. Then I flaked any meat off the bones, returned the meat to the soup, and discarded the bones. This makes a fabulous soup. I'll definitely repeat it and probably try adding egg noodles next time.

I haven't used this recipe yet (but I couldn't post without a star rating so I gave it a 4 because it's so similar to how I make stock) but when I make chicken stock I strain it using a jelly bag. Gets out the tiny little flecks of herb particles so I get a nice clear stock. It also takes out a lot of the fat.

This was a very easy recipe. I used a cut up frying chicken from my local meat market. As it was just over 3 pounds I tripled the recipe. This gave me enough rick stock for chicken noodle soup (from this site) and to also freeze multiple 1 cup portions for future use. Wonderful recipe.

This recipe was delicious. I made a delicious chicken tortellini soup for my family and it was a hit. Thank you!

In honesty, I am not overly impressed with this recipe. I'm sorry. Maybe it's because I doubled it. I believe it was the cloves that ruined it for me. I was looking to try something different then my own way and I'm glad I did :) Thanks for sharing it, but i will not be making this again.

Yummy and easy!

I was just going to use this for the broth but the veggies tasted so good I had to make a soup! I used a chicken carcass, didnt have any cloves but thew in some peppercorn. Cooked for 3 hours. Will never throw out the chicken bones again. This was great and so easy!

I made this using two large chicken breasts (bone-in, skin on) and without cloves. I had a can of chicken broth so threw that in as well. I did not clarify it either. I took everything out of the pot to boil some noodles then added it all back in. It was delicious.

I added some yellow food coloring so it would look as good as it tastes!

my house smells like heaven :)I added some more spices(our taste)and some lemon slices----this is the day after thanksgiving so i am using a turkey carcass---wonderful broth ty

I have never made soup stock before. I really expected this to taste like flavored water, but it is fabulous. I can't believe how good it is. Trust me, if I can make it, anyone can make it.

It needed some herbs, but that's why it's a BASIC chicken stock--easy to personalize. :) I added some peppercorns, fresh garlic, parsley, basil, thyme, and oregano. Turned out delicious.

Good! My first attempt making homemade soup and it turned out nice. I added a bay leaf like someone suggested, and an extra clove. It smelled wonderful while it was cooking!! I will be making this often. Thank you!

I stopped making stock years ago because I could never get it clear enough! The egg shell/white step works GREAT and the recipe would get a 5 star for that alone.

A great basic recipe for stock - we use it all the time after we make the Roasted Vegetable Chicken recipe (listed on this site) (using just the bones and what's left on them). Thanks so much for the recipe!

Delicious! Much better than store bought.

an absolute must when making homemade chicken soup!

It's a nice basic chicken stock. Thank you!

Wonderful...nothing makes you feel better than cooking good, quality, homemade food! The stock was wonderful for my chicken and noodles. I used chicken legs, and de-boned the meat. Yummy! Thank you!

very good! to make it a little richer i added a full bunch of parsley, several cloves of garlic, and bouquet garni- perfect ona cold day!- even by itself- but i added mini egg noodles.

This sounds exactly like my own chicken stock recipe except for the cloves. I use whole allspice. In addition, I add garlic cloves or dried minced garlic for extra flavor and cook it longer to make a nice rich stock.

Great recipe...came in handy when I found I was out of chicken broth & boullion! It was wonderful & the dish I used it in was superb! Thanks!

It is cheaper to buy a low sodium stock than to make this. The instructions to clearify the stock are great, but that is the highest praise I can give it. After it had simmered for an hour it still tasted like salt water, so I let it sinner for 2.5 hours. The stock cooked down, but it wasn't very flavorful. I won't waste my tine with it again.

This was wonderful. Very flavorful.

Excellent basic stock recipe. I make sure that all fat/skin is removed from the chicken before I put it in the pot, and I usually use a whole fryer.

Terrific as it was. It froze well.

Great recipe. Added 2 lemon leaves (from my tree- or you could use some zest) 2 tsp dried thyme and 1 tsp celery salt.

I like this recipe and method very much!

Perfect, basic chicken stock. It was my first time making chicken stock, and the cloves threw me off. But it tasted great!

This turned out great and was so easy to do. I used the stock later for a Italian wedding style soup and it was so amazingly good.

It was an amazing recipe to start with. I had made a few changes in the recipe after reading some of the comments and did some research. For the mirepox, i made 2 parts of onions to 1part of carrot and celery. Added 2-3 bay leaves, dried thyme and crushed peppercorns. Eliminated the salt as I will be adding salt in the soup I will be making later with the stock. I place all the ingredients at night in the slow-cooker, and the next morning, voila, the chicken stock is ready. It smells sooooo nice and taste good too! Thanks for all the tips and comments!

This is a great recipe!!! Love it! Very versatile and a favorite!

EXCELLENT

This is perfect chicken broth! The first time I made this I followed the recipe to the T. But I'm not into cloves so the next time I didn't put any in and it was perfect! I make this every few weeks, without the cloves and use it as a regular staple. And the kids love it!

I thought this was a great recipe. Next time i may add some garlic and a bay leaf. (Only to enhance... not to make better.) I didn't need to clarify but I did skim the fat off the top once it cooled a bit.

I made this stock to flavor my rice so I didn't add much meat, mostly vegetables. I also added 1/2 tsp. of herbs. I skipped the egg step and just put it through a strainer. Good!

This is a great basic stock and the cloves make a great addition. I did add a bay leaf, a few pepper corns and a few cloves of garlic for some extra flavor. Turned out beautifully.

This recipe is great, except for the cloves. They give a weird taste to the broth. I have made it several times substituting peppercorns for the cloves. Then it is a lovely clear broth great for soups.

Worked really well for Turkey gravy and we didn't miss the cloves or egg.

Very good recipe, I did add fresh parsley form my garden, only cause my family loves in chicken soup. I am planning on canning this broth so I have it on hand this winter for soups. Won't be buying store bought broth anymore :) Thanks for the recipe

Excellent! I had never made my own stock before, but there was too much meat on my leftover Thanksgiving turkey bones to just throw it away. I finally used my stock pot for something besides bobbing for apples, and the stock was so delicious!

Thank you for the recipe. I can now make my own stock!

Needed to use up some chicken legs I had defrosted in order to make room in the freezer. This was perfect. It’s back in the freezer now as stock. Will use it for next week for Thanksgiving fixings.

Very easy to make! Very versatile to use!

Rich, incredible flavor. I used the giblets, back, neck, and leftover bits after I cut up a chicken. I strained it but didn't clarify it. Froze it for later use.