This homemade chicken stock adds so much flavor to soups sauces gravies and more
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
Place chicken parts
onion
celery
carrot
salt
and cloves in a 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 egg white from egg yolk and reserve the shell. Combine 1/4 cup cold water
egg white
and crushed eggshell in a small bowl. Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
.jpg)
