Basic Chicken Stock
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photo by Bergy
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![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/66/1/picOwMbtD.jpg)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/66/1/picCvfnaM.jpg)
- Ready In:
- 2hrs 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
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.
Questions & Replies
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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA