Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled.
450 g chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
10 g salt
3 whole cloves
1,5 litres water
60 ml cold water
Chop scrubbed celery and carrot into 25 mm chunks
Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven
Add 1,5 litres water and bring to a boil
Reduce heat, cover, and simmer for 1 hour
Remove chicken and vegetables
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:
9.1. Separate the egg white from the egg yolk, and reserve the shell.
9.2. In a small bowl, combine 60 ml cold water, egg white, and crushed eggshell.
9.3. Add to strained stock, and bring to a boil.
9.4. Remove from heat, and let stand 5 minutes.
9.5. Strain again through a sieve lined with cheesecloth.
Chicken stock is very versatile
It is useful to always have it handy in the kitchen as it can be used for a variety of dishes
Once it has cooled down, cover and place in your refrigerator where it will keep for up to 4 days or in the freezer, where it will taste delicious for up to 2 months.