Chicken stock for chicken soup

Chicken stock for chicken soup


127 people made this

A great stock to use for soups, sauces, gravies, etc. Use any bits of chicken - preferably with bones - to make this stock.


Serves: 6 

  • 500g chicken parts
  • 1 large onion
  • 3 stalks celery, including some leaves
  • 1 large carrot
  • 1½ teaspoons salt
  • 3 whole cloves
  • 6 cups water
  • ¼ cup cold water (see tip)
  • 1 egg (see tip)

Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

  1. Quarter the onion. Chop scrubbed celery and carrot into 2 cm chunks. Place chicken pieces, onion, celery, carrot, salt and cloves in large stock pot. 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.

To clarify stock for clear soup

To remove any pieces that are too small to be strained out with cheesecloth: separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

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