Chicken stock made with onions, celery, carrots, and cloves — simmered with chicken pieces in this flavorful recipe. Use in soups, sauces, and more.
Step1
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.
Step2
Remove chicken and vegetables. Strain stock. Skim fat off the surface.
Step3
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.
Prepare Time:
20 mins
Cook Time:
1 hours 10
Total Time:
1 hours 30
Servings:
6
Calories:
200 kcal
Carbohydrate:
4 g
Cholesterol:
89 mg
Dietary Fiber:
1 g
Protein:
16 g
Saturated Fat:
4 g
Sodium:
675 mg
Total Sugars:
2 g
Total Fat:
13 g
