Rich Chicken Stock
Rich chicken stock boasts deep savory flavors, perfect for soups and sauces. Its aromatic herbs and vegetables create a versatile base suitable for various cuisines.
Ingredients
Instructions
- Bring the chicken and water to a boil in a stockpot.
- Reduce to a simmer, and skim off any scum that rises to the surface.
- Add the remaining ingredients and simmer for about 1 1/2 hours.
- Strain the stock and discard all solids.
- Refrigerate the stock; it keeps for 3 to 4 days and freezes well.
Tips & Substitutions
For a richer flavor, consider roasting the chicken bones before adding them to the stock. You can also substitute the unpeeled vegetables with their peeled counterparts if preferred, but leaving the skins on adds depth. Fresh herbs are recommended, but if you only have dried, adjust the quantity accordingly as dried herbs are more potent.
Serving Suggestions
This rich chicken stock serves as a wonderful base for soups, stews, or sauces. You can use it as a cooking liquid for grains or risottos to enhance their flavor. It pairs beautifully with dishes like Ed'S Incredible Chicken or can be enjoyed as a warm broth on its own, perhaps with fresh herbs sprinkled on top.
Storage & Reheating
Once the stock has cooled, transfer it to airtight containers. It can be stored in the refrigerator for 3 to 4 days. For longer storage, freeze the stock in portion-sized containers or ice cube trays for easy use in future recipes like Jewish Chicken Soup (Penicillin). When reheating, do so gently on the stovetop, adding a bit of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Chicken Stock contains roughly 486 calories, with 48g protein, 74g carbohydrates, and 11g fat. It is an excellent source of vitamin C (253% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (180% of the Daily Value). Note that it is relatively high in sodium, at 1250mg per serving (54% of the Daily Value).
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 a whole chicken instead of just bones?
Yes, you can use a whole chicken instead of just bones for a more flavorful stock. Just be aware that the cooking time may increase slightly. Be sure to remove any meat after cooking if you want a clear stock.
What should I do with the leftover solids after straining?
The solids can be discarded, but if you're keen on reducing waste, consider using any leftover meat in soups or salads. The vegetables will be quite soft, but you can blend them into a puree for a soup base or compost them.
Can I make this stock in a slow cooker?
Absolutely! You can make this stock in a slow cooker by adding all ingredients and cooking on low for 8-10 hours. This method allows the flavors to meld beautifully, resulting in a rich, deep flavor profile ideal for enhancing various chicken recipes.
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).