Description
A great stock to use for soups, sauces, gravies, etc.
Ingredients
- 1 pound chicken parts
- 1 large onion
- 3 stalks celery, including some leaves
- 1 large carrot
- 1 ½ teaspoons salt
- 3 whole cloves
- 6 cups water (Optional)
- ¼ cup cold water (Optional)
- 1 egg
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 6