Basic Chicken Stock Recipe (2024)

Easy to make, and is a great way to use the entire chicken and not throw out the bones. Using herbes de Provence is a must. Try not to substitute if you can.

Not all the the butchers near me sell carcasses, but I've been getting great results using chicken feet. They produce a rich, gelatinous stock that's good in soup, or for making Bolognese and other recipes. No more canned broth for me.

I make stock similar to this but first I bake/brown the chicken bones, necks, etc. in the oven. very flavorful.

That would be cloves. 12 seems like a lot but who am i to doubt The Great One. You can poke them into the onion.

Twelve cloves dominated the broth and the dark soy made it really dark. Couldn't taste the chicken in this chicken broth recipe. I froze it labeled as vegetable broth thinking it might go better with recipes calling for that.

Reduce the number of cloves to two or three! Often I can buy a whole air chilled chicken for the same per-pound price as chicken backs. Poach the breasts and de boned thighs in court bullion, use them for chicken salad or pot pie meat and use the rest to make stock. Alternatively, roast a chicken whole and uses the bones—leave them a little meaty—to make roast chicken stock. Be sure to save ALL the pan juices and fond for the stock. Maybe not as French as Jacques’ stock but good nonetheless.

cloves of what?

do not use paper towels to filter the broth or replace a coffee filter unless you like the taste of the industrial paper process. Line the calendar with cheese cloth.

I do that a lot, and you get a decent stock (still better than cans or boxes), but not nearly as good as what results from fresh bones. If you use a store-bought rotisserie chicken, or even your own roast, taste the stock for saltiness, and usually be careful not to boil it down much.

Chicken feet all the way for soup stock. Agreed. There is nothing better for producing a flavorful rich stock. A carrot is always added when making my stock.

Completely untrue. There’s absolutely no taste from white paper towels. Besides, you’re not dipping a piece of towel into the pot. You're gently skimmer the surface.

I prefer to use chicken wings , sautéed in a little butter , add OCCL onions carrots celery leeks simmer in boiling water I add a Knorr Stick pot and bouquet garni ( bayleaves peppercorns and cloves ) bubble bubble tool no trouble 💖

https://en.wikipedia.org/wiki/Clove

Best stock recipe I have ever made. Followed directions exactly.

I was taught to roast the bones of any stock first to bring out the golden color and flavor inside the bone marrow. Then add the roasted chicken, beef or pork bones into cold water and reduce on a low simmer so the any leftover meat on the bones does not cloud the consume. This method has never failed me

I made this at Thanksgiving using turkey necks & at Christmas using chicken backs. Both times I omitted cloves & celery seeds. It makes the best gravy of all time & filled the house with delicious smells!

I have always wondered: why is it important to remove fat at any point in recipe? Doesn't the fat make everything taste better?

Game changer for my soup recipes. And ridiculously easy!

how much stock does this recipe make?

Now making my second batch. I get the whole chicken carcass at my local Asian supermarket for $1 each...2 or 3 suffice. Then do as written. Simple and tasty.

Make chicken stock often, usually w/o recipe, but thought I'd try this as it had a couple of unique twists. Published by Chef Pepin in 1991. A classic for sure. But things change. Not a keeper for me. If you want a recipe try Samin Nosrat's Chicken Stock on this site. Notes:*Starts w/ 24 C (6 qts) water & says 13 C outcome. Simmering for only 2'ish hours, even uncovered, will not get that amount of redux.*Is 12 cloves a typo? Regardless, too many. *Use the fine sieve option step 2.

Wait what? Do you mean remove the skin "and" meat from a raw bird, or just the skin? Removing everything sounds like a mean task. Advise??

To remove fat, I find it far better to chill broth then skim off fat when cool. The fat, if carefully removed, can be used to make matzo balls for soup. Also, in my ever-so-humble opinion, there are too many cloves in this recipe.

Can you use the bones from a carcass of a chicken already roasted (and enjoyed), or does one need raw?

I prefer to use chicken wings , sautéed in a little butter , add OCCL onions carrots celery leeks simmer in boiling water I add a Knorr Stick pot and bouquet garni ( bayleaves peppercorns and cloves ) bubble bubble tool no trouble 💖

Reduce the number of cloves to two or three! Often I can buy a whole air chilled chicken for the same per-pound price as chicken backs. Poach the breasts and de boned thighs in court bullion, use them for chicken salad or pot pie meat and use the rest to make stock. Alternatively, roast a chicken whole and uses the bones—leave them a little meaty—to make roast chicken stock. Be sure to save ALL the pan juices and fond for the stock. Maybe not as French as Jacques’ stock but good nonetheless.

do not use paper towels to filter the broth or replace a coffee filter unless you like the taste of the industrial paper process. Line the calendar with cheese cloth.

how big a pot do you need o make this?