Rating: 4.5 stars 4.6
137 Ratings
  • 5 star values: 104
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

A great stock to use for soups, sauces, gravies, etc.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
4 cups
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

200 calories; protein 15.5g; carbohydrates 4.4g; fat 13g; cholesterol 89.3mg; sodium 674.9mg. Full Nutrition
Advertisement