Homemade Chicken Stock

4.7
(137)
107 Reviews
8 Photos

This homemade chicken stock adds so much flavor to soups, sauces, gravies, and more.

Submitted by Logan
Updated on September 15, 2023
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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
Jump to Nutrition Facts

Ingredients

  • 1 pound bone-in 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)

Directions

  1. 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.

  2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.

  3. 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 (per serving)

200 Calories
13g Fat
4g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 200
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 19%
Cholesterol 89mg 30%
Sodium 675mg 29%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 16g 31%
Vitamin C 4mg 4%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 256mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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