This homemade chicken stock gives soups, sauces, gravies, and other dishes a ton of flavor.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 4 cups |
Ingredients
- 1 pound chicken parts
- 1 large onion, quartered
- 3 stalks celery ribs with leaves, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch chunks
- 1 ½ teaspoons salt
- 3 whole cloves
- 6 cups water
- ¼ cup cold water (Optional)
- 1 large egg (Optional)
Instructions
- Place chicken parts, onion, celery, carrot, salt, and cloves in a 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 egg white from egg yolk and reserve the shell. Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl. Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 675 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Good. Less clove next time. Also added bag Leaf onion powder garlic powder garlic salt.
Needed to use up some chicken legs I had defrosted in order to make room in the freezer. This was perfect. It’s back in the freezer now as stock. Will use it for next week for Thanksgiving fixings.
Made this recipe for my family without any changes except I used ground cloves since that’s what I had on hand and everyone from my 2 year to my grandma was fighting over the last bowl. I have made stock before but this put the others to shame. My mother couldn’t wait for the noodles to be added. It was gone in minutes!
Rich, incredible flavor. I used the giblets, back, neck, and leftover bits after I cut up a chicken. I strained it but didn’t clarify it. Froze it for later use.
It would be helpful if you gave how many servings a recipe makes so we can figure out how big a “serving” is. Haven’t made it yet but it sounds good.
It might have been the white onions I used, but the stock turned out extremely sweet, which is a little disconcerting for a soup base! I added extra salt, a little black pepper, and some powdered garlic (oh the shame). I also threw in the bones from a rotisserie chicken to give it a little heft.
Simple and easy.
This recipe is directly out the Better Homes and Gardens “New Cook Book.” My edition is Dom 1986 that was passed down to me from my mom. How can you go wrong with BH&G?! Traditional and delicious.
Very easy to make! Very versatile to use!
I had been searching for a method for clarifying broths/stocks this is fabulous method. This produced a delicious stock and is a relatively simple method,easily got the results I was hoping to achieve,even for a minimally experienced cook. Definitely a keeper. Thank you Logan
It was an amazing recipe to start with. I had made a few changes in the recipe after reading some of the comments and did some research. For the mirepox, i made 2 parts of onions to 1part of carrot and celery. Added 2-3 bay leaves, dried thyme and crushed peppercorns. Eliminated the salt as I will be adding salt in the soup I will be making later with the stock. I place all the ingredients at night in the slow-cooker, and the next morning, voila, the chicken stock is ready. It smells sooooo nice and taste good too! Thanks for all the tips and comments!
Terrific as it was. It froze well.
This is a great recipe!!! Love it! Very versatile and a favorite!
This is a great basic stock and the cloves make a great addition. I did add a bay leaf, a few pepper corns and a few cloves of garlic for some extra flavor. Turned out beautifully.
This is perfect chicken broth! The first time I made this I followed the recipe to the T. But I’m not into cloves so the next time I didn’t put any in and it was perfect! I make this every few weeks, without the cloves and use it as a regular staple. And the kids love it!
The basics are OK, but I add cloves of garlic just for more flavour.
I made this using two large chicken breasts (bone-in, skin on) and without cloves. I had a can of chicken broth so threw that in as well. I did not clarify it either. I took everything out of the pot to boil some noodles then added it all back in. It was delicious.
I’ve been cooking for over 40 years and have never even heard of this wonderful method to clarify stock. It’s fast, easy and perfect! Thanks!
I make chicken broth every time I cook either a whole or cut up chicken. Just put the giblets in a pot with 4-6 cups of water and add celery, onion, parsley, bayleaf and salt and pepper. If cut up chicken, add the wings and back. simmer 30 min to 1 hour, cool and strain, then freeze in 2 cup portions in zipper bags. It’s easy and I never run out of broth. I was glad to see the instructions for clarifying, however my broth usually doesn’t need it.
This sounds exactly like my own chicken stock recipe except for the cloves. I use whole allspice. In addition, I add garlic cloves or dried minced garlic for extra flavor and cook it longer to make a nice rich stock.
In honesty, I am not overly impressed with this recipe. I’m sorry. Maybe it’s because I doubled it. I believe it was the cloves that ruined it for me. I was looking to try something different then my own way and I’m glad I did 🙂 Thanks for sharing it, but i will not be making this again.