Basic Chicken Stock
Steps
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.
Ingredients
chicken parts, onion, celery, carrot, salt, cloves, water, egg