Homemade Chicken Stock

Prep Time:
20 mins

Cook Time:
1 hr 10 mins

Additional Time:
5 mins

Total Time:
1 hr 35 mins

Servings:
6

Yield:
4 cups

Ingredients

Directions

Gather all ingredients.

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Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.

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Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

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Remove chicken and vegetables.

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Strain stock.

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Skim fat off the surface.

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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.

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Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.

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Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.

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Strain again through a sieve lined with cheesecloth.

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Nutrition Facts (per serving)