Basic Chicken Stock

Recipe by ngibsonn
READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter onion.
  • Chop scrubbed celery and carrot into 1 inch chunks.
  • Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven.
  • Add 6 cups water.
  • Bring to a boil.
  • Reduce heat, cover, and simmer for 1 hour.
  • Remove chicken and vegetables.
  • Strain stock.
  • Skim fat off the surface.
  • To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method.
  • Separate the egg white from the egg yolk, and reserve the shell.
  • In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.
  • Add to strained stock, and bring to a boil.
  • Remove from heat, and let stand 5 minutes.
  • Strain again through a sieve lined with cheesecloth.
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