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- Meat and poultry
- Chicken soup
A great stock to use for soups, sauces, gravy, etc.
133 people made this
- 450g (1 lb) chicken parts
- 1 large onion
- 3 sticks celery, including some leaves
- 1 large carrot
- 1 1/2 teaspoons salt
- 3 whole cloves
- 1.4L (2 1/2 pints) water
- 60ml (2 fl oz) cold water
- 1 egg
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Quarter onion. Chop scrubbed celery and carrot into 2.5cm (1 in) chunks. Place chicken pieces, onion, celery, carrot, salt and cloves in large stock pot or casserole. Add 1.4L water. Bring to the boil. Reduce heat, cover and simmer for 1 hour.
- Remove chicken and vegetables. Sieve stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with muslin, follow this method: Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 60ml cold water, egg white and crushed eggshell. Add to strained stock, and bring to the boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with muslin.
Reviews & ratingsAverage global rating:(138)
Reviews in English (109)
by Sous Andy
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…-29 Sep 2008
by Chef PelonChingon
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!!-25 Sep 2010
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.-05 Jul 2007
Roasted chicken is one of the tastiest, most satisfying dishes you can make and is especially good when served with a white wine gravy. While you don't need a stock to roast a chicken, you do need it to make the sauce that goes with it. By partially cooking the chicken with the chicken stock, white wine, and garlic, a flavorful sauce develops that's great for drizzling over the finished dish.
Is Raw Chicken or Cooked Bones Best for Making Homemade Stock?
For years I followed the Barefoot Contessa’s recipe that calls for using whole, raw chickens in my stock. But after adapting this recipe and testing it over, and over, and over again, I am convinced that using the carcass and bones left over from Sunday night’s dinner delivers a much richer stock. And not only richer and more flavorful, but a cleaner stock with less fat too.
It seemed counter-intuitive to me that using just bones would yield more flavor than a raw chicken with both meat and bones. But my testing proves the roasting of the bones releases more collagen and gelatin directly into the broth as it stews, thus creating more flavor. The stock is also less fatty and greasy since the skin has typically been removed.
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Strain stock through a fine-mesh sieve into a large bowl discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
How would you rate Chicken Stock?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
The difference is in the addition of typically Asian spices such as cinnamon and star anise and other plentiful ingredients found in the region.
These ingredients give a pleasant taste to the stock which combines well with the spices that will be used in the main dish.
The overall recipe for chicken stock varies between cooks so there is no perfect recipe. You can use this stock in most western recipes as well as the taste is not strongly spiced.
Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)
Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
Strain stock through a fine-mesh sieve into a large bowl discard solids. Add salt (if using), stirring to dissolve. Let cool.
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
How would you rate Instant Pot Chicken Stock?
This recipe is such a game changer. I make stock on weeknights now, sometimes at the same time I'm whipping up dinner. It's just too easy. I don't even bother with the simmer part (somehow missed that instruction the first time), and found that it's totally unnecessary. Filling up my 8 qt. instant pot to the water fill line, this makes 14 cups of stock. I freeze them in Tupperware in 2-4 cup increments, so homemade stock is always on hand! Boxed stock, never again.
Fantastic stock! Everyone was skeptical of using the Instant Pot for stock, considering all of them were used to stovetop simmering for hours. and hours. I’ve changed their minds and I will always opt for this method until proven otherwise! We had about 2.5 pounds of bones, only half a head of garlic, and a small onion. So, I used about 2 cups less water & crushed the garlic to extract as much flavor as possible. I opted to cook it at high pressure for 60 minutes, just to appease one person. I also let it release pressure “naturally” just because I was in no rush. Everyone else tried it first, salting their tasters accordingly, and they were surprised and impressed. I happily patted myself on the back after tasting the rich & flavorful broth. Phew! Good enough to drink on its own, btw!
I made this recipe yesterday. It is FABULOUS!! It was so good that I just added noodles to it. I didn't put in the ginger. I also sauteed the vegetables first. it's just a habit I have from all of the cooking classes that I've taken. You won't be sorry with this recipe.
Huntington Beach, California
I made this yesterday afternoon with around a 5-6 pound chicken carcass from a rotisserie chicken we bought from the store. It was DIVINE! It made our entire house smell amazing and the broth was just so very rich! I think I ended up using 4 quarts vs 3 but kept everything else the same. I couldn't believe how delicious the broth was on it's own, not to mention in our Zuppa Tuscana and Spinach/Leek risotto! So delicious! I will always make this! We used the instant pot method, the strained through a sleeve. Frozen leftovers in freezer safe bags flat for easy storage.
I neglected to notice I was supposed to simmer everything and scoop off the foam before turning on the pressure cooking for 40 minutes, so I just did a dump and run. The broth turned out great. I will try it the right way next time and see if it is better, but I was very pleased with the results. One question I had is do you have to throw out all the meat after using it to create the broth, or is it ok to add it to the chicken soup?
I've made this recipe about 10 times now. It's always been consistently excellent and the instant pot is really perfect for making homemade chicken stock. I always have some chicken stock from this recipe ready to go in my freezer.
I STRONGLY suggest doing a natural pressure release rather than a manual pressure release with this recipe. It's chicken stock--it's not like you need to worry about it overcooking. I did manual pressure release/QPR this weekend, and ended up with a kitchen covered in a jet of chicken fat. I should have thought better to begin with, given that you're scooping fatty foam off the top before you ever apply pressure. On the bright side, the stock is great, and this is going to become a weekly practice for me--just on NPR.
Not your grandmother's chicken broth. But nana never had an IP, either. I was not overly excited by the recipe but being in a hurry for some chicken noodle soup, I gave it a try. Prep and actual cooking was easy and straightforward. Followed the instructions to a T, and when finished I mixed in my aromatics and let it bubble away on the stovetop until carrots were soft. I cooked the egg noodles separately, then added them to my bowl, ladled out the soup and sat down to my dinner, not expecting much. Much to my surprise, I realized that this was one of the best bowls of chicken noodle soup I had ever tasted. Bright, clean and spicy from the red chilies I had added, I was very impressed with this tasty broth. Two thumbs up!
This is Diamond Crystal salt right? I want to get it right! This is a perfect winter dish.
Carisa - sautéing the vegetables first was in reference to making vegetable stock, not this chicken stock.
I haven't yet made this recipe, but the article recommending sauteing the veggies first and these directions don't jive with that. is this a dump and cook version?
Our Favorite Chicken Stock(s): Kitchen Basics and Swanson Chicken Bone Broth
Kitchen Basics Unsalted Chicken Stock scored well in our previous taste test, but this time around, our notes were pretty different (and indeed, a search on their website reveals that Kitchen Basics recently “changed the formulation” of their chicken and beef products). This new recipe is fragrant and bright, boasting notes of lemon and thyme. Several tasters mentioned that they’d drink it straight, praising its “meaty, rich, savoriness.” They said they’d be happy using it in soups, stews, risottos, and any other place that might need a little chicken stock. Do note, though, that we also tasted Kitchen Basics Organic Free-Range Chicken Stock, but didn’t find it to be as lively and delicious as the non-organic offering.
Swanson Chicken Bone Broth tied with Kitchen Basics for the top spot. Tasters thought it had darker, more earthy flavors than Kitchen Basics, but liked it just as much. Where KB was more herbal, the Swanson was more vegetal. It’s worth noting that Swanson doesn’t contain added sugar, while Kitchen Basics does include honey. If that’s something that concerns you, you may want to go for Swanson, or one of the organic contenders below.
Instant Pot Chicken Stock
I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.
And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.
You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.
But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.
So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!
What Makes a Good Chicken Stock?
In my eyes, a good white chicken stock should have the full, clean flavors of chicken and aromatic vegetables, and have more body than water. If it gels at least slightly when chilled, that's a good sign as far as body is concerned.
At the same time, a good basic stock should not have any particularly strong or unconventional flavors. The goal here is versatility, so we want to make sure it will work with all kinds of recipes. An infusion of ginger or aroma of tarragon may be lovely in certain applications, but they're also very specific flavors that we may not want in a basic stock. We don't necessarily want the flavor of stock to dominate a dish made with it we just want that dish to be enriched by the stock.
In fact, a lot of the rich restaurant broths mentioned in the question up top aren't made from stock alone: One of the ways restaurants arrive at such deeply layered broths and sauces is to start with a stock (instead of water) and then enhance it further, cooking even more aromatics and meats into it and reducing it to fully concentrate the flavors. These are almost like double stocks, with whatever specific ingredients the chef has built into them.
So, instead of thinking of stock as a finished product that should taste like the broth served at a restaurant, it's better to think of it as a building block that's helpful in arriving at that final deep and complex flavor.
- 1 (3- to 4-lb) chicken, whole or in parts
- 1 large onion (don't bother to peel), cut in half
- 4 large garlic cloves (don't bother to peel)
- 3 large carrots (1 whole, 2 chopped)
- 3 large celery stalks (1 whole, 2 chopped), leaves reserved for garnish
- 2 bay leaves
- 6 sprigs fresh parsley, optional
- Salt and freshly ground pepper
- ½ pound small pasta, like shells, orzo, or broken angel hair
Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot. Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.
Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.
Put a strainer or colander over a large pot and carefully pour in the stock press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups if not, add some water. Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)
Put the pot over medium-high heat. Bring it just to a boil, then lower the heat so the liquid bubbles steadily. Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10-30 minutes).
Stir in the pasta and the reserved 2 cups chicken adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5-10 minutes). Taste and adjust the seasoning, garnish with the reserved celery leaves, and serve.