Chicken stock made with onions, celery, carrots, and cloves — simmered with bony chicken pieces in this rich recipe. Use in soups, sauces, and more.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
200 Calories
Recipe Instructions
Step 1
Remove chicken and vegetables. Strain stock. Skim fat off the surface.
Step 2
Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Step 3
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell. Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl. Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
Ingredients
1 large egg
6 cups water
3 whole cloves
1 large onion, quartered
1 pound chicken parts
1 large carrot, cut into 1-inch chunks
1.5 teaspoons salt
0.25 cup cold water
3 stalks celery ribs with leaves, cut into 1-inch pieces
