Homemade Chicken Stock

Chicken stock made with onions, celery, carrots, and cloves — simmered with chicken pieces in this flavorful recipe. Use in soups, sauces, and more.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 200 Calories

Ingredients

• 1 large egg
• 6 cups water
• 3 whole cloves
• 1 large onion, quartered
• 1 pound chicken parts
• 1 large carrot, cut into 1-inch chunks
• 1.5 teaspoons salt
• 0.25 cup cold water
• 3 stalks celery ribs with leaves, cut into 1-inch pieces

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

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

Step 3

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

Step 4

Remove chicken and vegetables.

Step 5

Strain stock.

Step 6

Skim fat off the surface.

Step 7

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.

Step 8

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

Step 9

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

Step 10

Strain again through a sieve lined with cheesecloth.