4 hrs 20 mins
I used to throw a chicken and some veggies in a pot and just boil the heck out of it. Then I combined a recipe from Jayne Cohen (The Gefilte Variations) with some ideas of my own and I'll never go back. This looks complicated, but it's not, and it's absolutely the best, most flavorful chicken soup/stock I have ever tasted. The secret is first roasting the meat and veggies, and not letting the stock come to a boil, but simmering it over the lower possible heat. This keeps the stock from getting cloudy.
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Units: US | Metric
- 1 frying chicken, trimmed of all visible fat and cut into pieces
- 2 large onions, unpeeled and quartered
- 4 carrots, quartered
- 4 stalks celery, cut into chunks
- 2 turnips, scrubbed and quartered
- 1/2 cup parsley
- 2 large leeks
- 10 peppercorns
- 10 whole cloves
- 3 garlic cloves
- extra chicken piece (backs, necks, wing tips, etc.)
- 1 tablespoon poultry seasoning
- 1Cut the white and light green parts of the leeks into large chunks and wash them thoroughly. (Save the green parts).
- 2In a large baking or roasting pan (I use a disposable one for ease of clean up), place the chicken, onions, carrots, celery, and turnips. Sprinkle with poultry seasoning. Be sure to leave the skins on the onions, this helps give the stock a lovely yellow color.
- 3Roast at 350 for one hour.
- 4Fill your largest stock pot halfway with water (a 20 gallon pot or more, if possible). Add entire contents of roasting pan, and then additional water if necessary to fill pot to the three-quarters level.
- 5Add remainder of ingredients (except leek greens) and bring very slowly to a boil on medium heat. Watch the pot very carefully during this period, and skim off any froth or scum that forms.
- 6As soon as bubbles start to form, turn the heat to the lowest possible setting and simmer. Do NOT let it boil.
- 7Take the leek greens and lay them across the top of the broth to cover. Place the stockpot lid slightly askew on top of the pot.
- 8Simmer at least 4 hours, overnight if possible.
- 9Cool, remove the chicken and vegetables and discard them. Strain stock through cheesecloth. Skim off any fat that forms as it cools and discard.
- 10Once the stock is completely strained, you can go ahead and boil it to reduce even more, but it's so flavorful you may just want to use it as is or freeze it for later.
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Nutritional Facts for Without-A-Doubt Best Chicken Soup/Stock
Serving Size: 1 (175 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 244.1
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 4.0 g
- Cholesterol 69.0 mg
- Sodium 116.8 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 2.2 g
- Sugars 4.3 g
- Protein 18.4 g