Best 4 Basic Chicken Stock Recipes

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Chicken stock is a staple ingredient in many cuisines, used to add flavor to soups, sauces, and stews. It is also a great base for making flavorful rice and pasta dishes. Whether you are a beginner home cook or a seasoned chef, knowing how to make a great chicken stock can significantly enhance the flavor of your dishes. Making your own chicken stock may seem intimidating at first, but it's a relatively straightforward process that requires just a handful of ingredients and a bit of time. In this article, we'll provide you with a step-by-step guide to making the perfect basic chicken stock, ensuring you have a delicious and versatile ingredient to elevate your culinary creations.

Here are our top 4 tried and tested recipes!

BASIC CHICKEN STOCK



Basic Chicken Stock image

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

Provided by Logan

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 ½ teaspoons salt
3 whole cloves
6 cups water
¼ cup cold water
1 egg

Steps:

  • 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.
  • 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 : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g

BASIC CHICKEN STOCK



Basic Chicken Stock image

The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out. This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again. It also freezes beautifully.

Provided by Jacques Pepin

Categories     one pot, soups and stews

Time 2h30m

Yield 13 cups

Number Of Ingredients 7

3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
6 quarts lukewarm water
1 tablespoon herbes de Provence (see note)
1 large onion, peeled and cut into 4 pieces
12 whole cloves
1 teaspoon celery seed
1 tablespoon dark soy sauce

Steps:

  • Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
  • Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
  • Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC CHICKEN STOCK



Basic Chicken Stock image

Provided by Florence Fabricant

Categories     soups and stews, main course, side dish

Time 2h30m

Yield About 2 1/2 quarts

Number Of Ingredients 10

1 5-pound fowl or the necks, backs, wing tips, gizzards and hearts of four to six chickens; two small whole fowl may also be used
1 leek, trimmed and scrubbed
1 onion
2 carrots, scraped
2 stalks celery including the tops
1 bay leaf
5 whole peppercorns
10 to 12 cups cold water
Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth
Salt

Steps:

  • Place all ingredients except water, parsley, dill and salt in a kettle. Add water (it should cover the ingredients) and bring to a boil. Boil for five minutes.
  • Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup. When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt. Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
  • Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
  • Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary. If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached. Chicken soup will keep in the refrigerator up to five days or it may be frozen.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 26 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC CHICKEN STOCK



Basic Chicken Stock image

Use this basic chicken stock recipe as the base for a number of our favorite chicken recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 1/2 quarts

Number Of Ingredients 6

5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do), and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
  • Add vegetables, bay leaf, and peppercorns, and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
  • Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
  • Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. The stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.

Tips:

  • Use a variety of bones. This will give your stock a richer flavor. Chicken backs, necks, and wings are all good options.
  • Roast the bones before simmering them. This will help to develop their flavor.
  • Add vegetables and herbs to the stock. This will add even more flavor and depth of flavor.
  • Simmer the stock for at least 4 hours, or up to 24 hours. The longer you simmer it, the more flavorful it will be.
  • Strain the stock before using it. This will remove any bones, vegetables, or herbs that may be in it.

Conclusion:

Chicken stock is a versatile ingredient that can be used in a variety of dishes. It can be used as a base for soups, stews, and sauces. It can also be used to cook rice, pasta, and vegetables. Making your own chicken stock is easy and inexpensive. With a little time and effort, you can have a delicious, homemade stock that will add flavor to all of your favorite dishes.

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