Homemade Chicken Stock

Ingredients

• 1 pound chicken parts
• 1 large onion , quartered
• 3 stalks celery ribs with leaves , cut into 1-inch pieces
• 1 large carrot , cut into 1-inch chunks
• 1.5 teaspoons salt
• 3 whole cloves
• 6 cups water
• 0.25 cups cold water , Optional
• 1 large egg , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.

3. 3

   Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

4. 4

   Remove chicken and vegetables.

5. 5

   Strain stock.

6. 6

   Skim fat off the surface.

7. 7

   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.

8. 8

   Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.

9. 9

   Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.

10. 10

    Strain again through a sieve lined with cheesecloth.