Chicken Stock
Rich and flavorful chicken stock with aromatic vegetables and herbs, perfect as a base for soups, stews, and sauces. Its deep, savory taste makes it ideal for enhancing various dishes and suits home cooks seeking a homemade, wholesome broth from scratch.
Ingredients
Instructions
- Remove skin from the chicken and cut it into pieces.
- In a deep pot, cover the chicken with water.
- Add the remaining ingredients: onion, carrots, lemon juice, pepper, paprika, basil, tarragon, parsley, and celery.
- Cover the pot and bring to a boil.
- Lower the heat and simmer for 2 hours.
- Strain the broth, reserving the chicken and vegetables.
- The stock may be frozen for later use.
Tips & Substitutions
For a richer flavor, consider roasting the chicken first or adding a splash of white wine. Fresh herbs can enhance the stock; thyme and dill are great alternatives to tarragon and basil. If you don’t have a whole chicken, using chicken bones or leftover carcasses from other dishes works well. Adjust the acidity by varying the lemon juice to suit your taste.
Serving Suggestions
This chicken stock serves as a fantastic base for soups, stews, and sauces. It pairs beautifully with dishes like Southern Chicken Gumbo or can be used in risottos for added depth. Serve it as a warm broth on its own with herbs and a squeeze of lemon for a comforting drink. Enhance your meal with a side of crusty bread for dipping.
Storage & Reheating
Once cooled, strain the stock and store it in airtight containers. It can be refrigerated for up to a week or frozen for up to six months. If freezing, consider using ice cube trays for easy portioning. To reheat, gently warm the stock on the stove until simmering, which will help retain its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stock contains roughly 101 calories, with 8g protein, 18g carbohydrates, and 3g fat. It is an excellent source of vitamin A (44% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of potassium and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken parts instead of a whole chicken?
Yes, using chicken parts such as wings, thighs, or drumsticks will work well for this stock. They will still impart a rich flavor to the broth. Just ensure you adjust the cooking time as needed; simmering for about 1.5 hours should suffice.
How can I make the stock more flavorful?
To enhance the flavor, consider adding more aromatic vegetables like garlic, leeks, or mushrooms. Roasting the vegetables and chicken before adding them to the pot can also deepen the flavor profile. Don't forget to season throughout the cooking process.
What should I do with the leftover chicken and vegetables?
You can shred the cooked chicken and use it in salads, sandwiches, or as a protein in other dishes. The vegetables can be composted or pureed into a soup. Alternatively, they can be seasoned and served as a side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).