Chicken Stock

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Chicken Stock 

Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled.

Prep Time:
Cook Time:
Total Time:
Yields: 1 litre
  • 450 g chicken parts

  • 1 large onion

  • 3 stalks celery, including some leaves

  • 1 large carrot

  • 10 g salt

  • 3 whole cloves

  • 1,5 litres water

  • 60 ml cold water

  • 1 egg

  1. Quarter onion

  2. Chop scrubbed celery and carrot into 25 mm chunks

  3. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven

  4. Add 1,5 litres water and bring to a boil

  5. Reduce heat, cover, and simmer for 1 hour

  6. Remove chicken and vegetables

  7. Strain stock

  8. Skim fat off the surface


  1. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method:

    1. 9.1. Separate the egg white from the egg yolk, and reserve the shell.

    2. 9.2. In a small bowl, combine 60 ml cold water, egg white, and crushed eggshell.

    3. 9.3. Add to strained stock, and bring to a boil.

    4. 9.4. Remove from heat, and let stand 5 minutes.

    5. 9.5. Strain again through a sieve lined with cheesecloth.

  1. Chicken stock is very versatile

  2. It is useful to always have it handy in the kitchen as it can be used for a variety of dishes

  3. Once it has cooled down, cover and place in your refrigerator where it will keep for up to 4 days or in the freezer, where it will taste delicious for up to 2 months.

Category: Stock

Cuisine: Global

Total Views: 1573

Word Count: 560

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