Basic Chicken Stock Recipe

Ingredients for Basic Chicken Stock

• Chicken Parts
• 1 large onion
• 2 stalks celery
• 2 carrots
• 1 tablespoon salt
• 4 whole cloves
• 6 cups cold water
• 1 large egg (for clarifying, optional)

How to Make Basic Chicken Stock

1. Quarter 1 large onion.
2. Chop 2 stalks celery and 2 carrots into 1-inch chunks.
3. Place 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended), quartered onion, chopped celery and carrots, 1 tbsp salt, and 4 whole cloves in a large soup pot or Dutch oven.
4. Add 6 cups of cold water.
5. Bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer gently for 1 hour.
7. Remove chicken and vegetables using a slotted spoon or tongs. Set aside to cool slightly.
8. Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl or container, pressing on the solids to extract as much liquid as possible.
9. Skim off any excess fat from the surface of the stock using a spoon or ladle.
10. **To clarify stock (optional):** Separate the egg white from 1 large egg, reserving the shell. In a small bowl, whisk together the egg white, 1/4 cup cold water, and the crushed eggshell.
11. Add the egg white mixture to the strained stock.
12. Bring to a gentle simmer over medium-low heat, stirring occasionally.
13. Remove from heat and let stand for 5 minutes. Do not boil vigorously.
14. Strain the stock again through a fine-mesh sieve lined with cheesecloth, discarding the solids.