Basic Chicken Stock

Name: Basic Chicken Stock
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 453.59 g chicken parts; 1 large onion; 3 stalk celery, including some leaves; 1 large carrot; 7.39 ml salt; 3 whole cloves; 1419.54 ml water; 59.14 ml cold water (optional); 1 egg

Submitted by ngibsonn

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photo by Bergy

Ready In:: 2hrs 25mins
Ingredients:: 9
Serves:: 4

ingredients

453.59 g chicken parts
1 large onion
3 stalk celery, including some leaves
1 large carrot
7.39 ml salt
3 whole cloves
1419.54 ml water
59.14 ml cold water (optional)
1 egg

directions

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.

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Reviews

Excellent simple stock recipe- makes a lovely base for any soup. There are 3 photos -One after the first straining, the the second straining and finally the lovely chicken veggie, curry soup that I made with it

Bergy