Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -3 12 lbs chicken, cut in pieces; 3 medium carrots, peeled and quartered; 3 celery ribs, quartered; 2 medium white onions, peeled and quartered; 2 tablespoons fresh rosemary, chopped (or 1 1/2 teaspoons dried rosemary); 1 ½ teaspoons dried thyme; 2 tablespoons fresh basil, chopped (or 1 1/2 teaspoons dried basil); 2 tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried parsley); 1 ¼ tablespoons whole black peppercorns; ¾ tablespoon salt; 1 ½ cups white wine; 3 ½ cups water; 3 egg yolks, beaten; 3 egg whites

Servings: persons

3 -3 12 lbs chicken, cut in pieces
3 medium carrots, peeled and quartered
3 celery ribs, quartered
2 medium white onions, peeled and quartered
2 tablespoons fresh rosemary, chopped (or 1 1/2 teaspoons dried rosemary)
1 ½ teaspoons dried thyme
2 tablespoons fresh basil, chopped (or 1 1/2 teaspoons dried basil)
2 tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried parsley)
1 ¼ tablespoons whole black peppercorns
¾ tablespoon salt
1 ½ cups white wine
3 ½ cups water
3 egg yolks, beaten
3 egg whites

1
Place all ingredients except the egg whites in a large stockpot.
2
Keep egg whites covered and in the refrigerator.
3
Bring to a boil, then simmer for 2 1/2 hours, skimming the foam from the top every 30 minutes.
4
After the 2 1/2 hours, turn off heat and remove the chicken, reserving the chicken for another use.
5
Strain stock through a fine sieve lined with cheesecloth.
6
Cool to room temperature and then refrigerate, uncovered, overnight.
7
The next day remove the fat that has hardened on top and discard.
8
Bring the stock to a boil.
9
While it is cooking, beat the egg whites with a whisk or electric beater until fluffy.
10
Add to the boiling stock, reduce heat to simmer and stir well.
11
The egg whites will harden and entrap most of the impurities in the stock.
12
Strain the stock again through a fine sieve lined with cheesecloth.
13
The stock is ready to use now, ot it may be frozen, for up to a month, for later use.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 -3 12 lbs chicken, cut in pieces, 3 medium carrots, peeled and quartered, 3 celery ribs, quartered, 2 medium white onions, peeled and quartered, and more.

Yes, 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.

That's it — enjoy your meal!

Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions