Basic Chicken Stock

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb chicken parts
• 1 large onion
• 3 stalks celery, including some leaves
• 1 large carrot
• 1 1/2 teaspoons salt
• 3 whole cloves
• 6 cups water
• 1/4 cup cold water (optional)
• 1 egg

Recipe

• 1 quarter onion.
• 2 chop scrubbed celery and carrot into 1 inch chunks.
• 3 place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or dutch oven.
• 4 add 6 cups water.
• 5 bring to a boil.
• 6 reduce heat, cover, and simmer for 1 hour.
• 7 remove chicken and vegetables.
• 8 strain stock.
• 9 skim fat off the surface.
• 10 to clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method.
• 11 separate the egg from the egg yolk, and reserve the shell.
• 12 in a small bowl, combine 1/4 cup cold water, egg , and crushed eggshell.
• 13 add to strained stock, and bring to a boil.
• 14 remove from heat, and let stand 5 minutes.
• 15 strain again through a sieve lined with cheesecloth.