Basic Chicken Stock

Name: Basic Chicken Stock
Prep time: 20 min
Cook time: 80 min
Yield: 6
Ingredients: 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 (Optional); 1/4 cup cold water (Optional); 1 egg

⏱️ Ready in 1h 40m 🥄 Prep 20 min 🔥 Cook 1h 20m 👥 6 servings 👁️ 7 views

Basic Chicken Stock is an moderately easy soup you can prepare in about 1 hour 40 minutes. Made with 1 pound chicken parts, 1 large onion, 3 stalks celery, including some leaves, 1 large carrot and 1 ½ teaspoons salt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 1h 20m

Serves 6

Difficulty Medium

🛒 Ingredients

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 (Optional)

1/4 cup cold water (Optional)

1 egg

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 200

% Daily Value*

Total Fat 13g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 675mg 29%

Total Carbohydrate 4.4g 2%

Dietary Fiber 1.2g 4%

Total Sugars 2g

Protein 15.5g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.