Homemade Chicken Stock
This chef-curated Homemade Chicken Stock offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 34g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 470 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Homemade Chicken Stock offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Homemade 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 Homemade Chicken Stock, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 (3 pound) whole chicken
- 1 teaspoon canola oil
- 2 medium carrots, cut into chunks
- 1 medium onion, cut into chunks
- 3 sprigs fresh parsley
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon whole peppercorns
- 2 1/2 quarts cold water
- 1 celery rib with leaves, cut into
- chunks
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.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Cut chicken into parts, reserving back and neckStep 2: Technique & Execution
In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set asideStep 3: Technique & Execution
Cook remaining chicken pieces, including back and neck, in two batches until browned; set asideStep 4: Technique & Execution
In the same pan, saute the carrots and onion until onion is tenderStep 5: Technique & Execution
Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bagStep 6: Technique & Execution
Return chicken to the panChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 470 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 34g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 34g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Homemade Chicken Stock
This chef-curated Homemade Chicken Stock offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: Cut chicken into parts, reserving back and neck
Technique & Execution: In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside
Technique & Execution: Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside
Technique & Execution: In the same pan, saute the carrots and onion until onion is tender
Technique & Execution: Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag
Technique & Execution: Return chicken to the pan
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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