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Basic Chicken Stock Recipe

Recipe by: 106a802496d678ba

"A great stock to use for soups, sauces, gravies, etc."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 20 m
  • Ready In1 h 40 m
  • 1Quarter 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.
  • 2Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  • 3To 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.
Ingredients
  • 6 servings
  • 200 cals
  • 1 pound chicken parts
  • 1 large onion
  • 3 stalks celery, including some leaves
  • 1 large carrot
  • 1 1/2 teaspoons salt
  • 3 whole cloves
  • 6 cups water
  • 1/4 cup cold water (optional)
  • 1 egg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    200
    10%
  • Fat:
    13
    20%
  • Carbs:
    4.4
    1%
  • Protein:
    15.5
    31%
  • Cholesterol:
    89
    30%

Based on a 2,000 calorie diet

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