Homemade Chicken Stock
This homemade chicken stock adds so much flavor to soups, sauces, gravies, and more.
Ingredients
- 1 pound bone-in 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 ½ teaspoons salt
- 3 whole cloves
- 6 cups water
- ¼ cup cold water Optional
- 1 large egg Optional
Instructions
- Gather all ingredients.
- 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.