Basic Chicken Stock Recipe
Description
Prepare and share this delightful Basic Chicken Stock recipe from lovewithrecipes.com. It’s a fundamental staple in any kitchen, perfect for enhancing the flavor of soups, stews, and sauces.
- Cook Time: 2 hours
- Prep Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Recipe Category: Stocks
- Keywords: Chicken, Poultry, Meat, Weeknight, < 4 Hours
Nutritional Information
- Calories: 285
- Fat Content: 15g
- Saturated Fat Content: 4.2g
- Cholesterol Content: 141mg
- Sodium Content: 1016.3mg
- Carbohydrate Content: 6.5g
- Fiber Content: 1.5g
- Sugar Content: 3.1g
- Protein Content: 29.6g
- Servings: 4
Ingredients
- 1 chicken parts
- 1 onion, quartered
- 3 stalks celery, scrubbed and chopped into 1-inch chunks
- 1 carrot, scrubbed and chopped into 1-inch chunks
- 1 1/2 teaspoons salt
- 3 whole cloves
- 6 cups water
Instructions
- Prepare Vegetables: Begin by quartering the onion and chopping the celery and carrot into 1-inch chunks.
- Combine Ingredients: In a large soup pot or Dutch oven, add the chicken parts, quartered onion, chopped celery, chopped carrot, salt, and cloves.
- Add Water: Pour in 6 cups of water, enough to cover the ingredients.
- Boil: Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour. This allows the flavors to meld and develop.
- Remove Chicken and Vegetables: After an hour, carefully remove the chicken pieces and vegetables from the stock using a slotted spoon.
- Strain: Pour the stock through a fine-mesh sieve or cheesecloth to remove any solids.
- Skim Fat: Use a ladle or fat separator to skim any fat from the surface of the stock.
- Clarify Stock: For a clear soup, follow these additional steps:
- Separate the egg white from the yolk, reserving the shell.
- In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.
- Add this mixture to the strained stock and bring it to a boil.
- Remove from heat and let it stand for 5 minutes.
- Strain the stock again through a sieve lined with cheesecloth to remove any remaining impurities.
Tips and Serving Suggestions
- Use this homemade chicken stock as a base for soups, stews, risottos, and sauces.
- Store any leftover stock in airtight containers in the refrigerator for up to 5 days, or freeze it for longer storage.
- Get creative with your additions! Add herbs like thyme, parsley, or bay leaves for extra flavor depth.
- Serve piping hot as a comforting broth on its own or use it to elevate your favorite recipes.
Review
- Aggregated Rating: 5 stars
- Review Count: 1
This Basic Chicken Stock recipe is not only simple to make but also incredibly versatile, adding depth and richness to a wide range of dishes. Enjoy the homemade goodness and savor the flavor in every spoonful!
