Basic Chicken Stock Recipe

Name: Basic Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ cups cold water; Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth; Salt

Servings: persons

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 ½ cups cold water
Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth
Salt

1
Place all ingredients except water, parsley, dill and salt in a kettle.
2
Add water (it should cover the ingredients) and bring to a boil.
3
Boil for five minutes.
4
Lower heat to a simmer and during the next five to 10 minutes carefully skim the top of the soup.
5
When the soup seems to be simmering without additional scum collecting on top, add the parsley, dill and season with salt.
6
Allow the soup to simmer for about two hours, adding a little additional water if necessary to keep the ingredients covered.
7
Remove chicken, vegetables and herbs and strain soup through a strainer lined with a linen napkin or several thicknesses of cheesecloth.
8
Return soup to a clean pot, return to a simmer and taste carefully for seasoning, adding additional salt if necessary.
9
If the soup is too weak, continue simmering it to concentrate it until the desired intensity of flavor is reached.
10
Chicken soup will keep in the refrigerator up to five days or it may be frozen.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Basic Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Chicken Stock

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