Basic Chicken Stock

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Basic Chicken Stock to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Basic Chicken Stock, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound chicken parts
• 1 large onion
• 3 stalks celery, including some
• leaves
• 1 large carrot
• 1 1/2 teaspoons salt
• 3 whole cloves
• 6 cups water
• 1/4 cup cold water (optional)
• 1 egg

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Chop scrubbed celery and carrot into 1 inch chunks

Step 2: Technique & Execution

Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven

Step 3: Technique & Execution

Add 6 cups water

Step 4: Technique & Execution

Reduce heat, cover, and simmer for 1 hour

Step 5: Technique & Execution

Remove chicken and vegetables

Step 6: Technique & Execution

Skim fat off the surface