Ingredients:
bony chicken pieces (wings, necks, backs) from 2 chickens
1 large onion
3 stalks celery (include some leaves)
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water, optional
1 egg white, optional
1 crushed egg shell, optional
Directions:
1 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.
2 Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, 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.
Makes 4.5 cups [Previous Recipe][Next
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