Without a Doubt Best Chicken Soup Stock
Discover the secret to making the "Without a Doubt Best Chicken Soup Stock," a rich, flavorful base that will elevate every soup, stew, or sauce you create. This recipe combines a whole chicken, fresh aromatics like parsley, thyme, and smashed garlic, and a medley of hearty vegetables for a deeply nourishing broth. Slowly simmered for three hours, this stock develops layers of flavor, with fragrant bay leaves and whole black peppercorns adding complexity. Skimming impurities and refrigerating overnight for easier fat removal ensures a clean, crystal-clear finish. Perfect for meal-prepping, it freezes beautifully, making it a versatile kitchen staple that’s always ready to enhance your culinary creations.
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 medium, quartered yellow onion
- 3 medium, peeled and halved carrots
- 3 halved celery stalks
- 6 smashed garlic cloves
- 1 bunch fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 10 whole black peppercorns
- 1 tablespoon salt
- 16 cups (1 gallon) water
Instructions
Rinse the whole chicken under cold water and trim off any excess fat or skin. Set aside.
In a large stockpot (at least 8 quarts), place the chicken breast-side up.
Add the quartered onions, halved carrots, halved celery, and smashed garlic cloves around the chicken.
Tie the parsley and thyme together with kitchen twine to form a bouquet garni. Add it to the pot along with the bay leaves and peppercorns.
Sprinkle the salt into the pot, then pour in the water, ensuring the chicken and vegetables are fully submerged. Add more water if needed.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam or impurities that float to the surface.
Cover the pot partially with a lid and let it simmer gently for 3 hours. Stir occasionally, ensuring the chicken stays mostly submerged.
After 3 hours, carefully remove the chicken with tongs and set it aside to cool. Strain the stock through a fine mesh sieve into a large bowl or another pot, discarding the solids.
Taste the stock and adjust seasoning, if necessary. Let it cool to room temperature, then refrigerate overnight.
The next day, skim off any solidified fat from the surface. Your chicken soup stock is now ready to use, or you can freeze it in airtight containers for up to 3 months.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 9332 mg | 406% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4049 mg | 311% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
