Basic Chicken Stock
Chicken broth, salt, black pepper, chicken stock, butter, turkey drippings and 1 more.
Recipe Summary Basic Chicken Stock
A great stock to use for soups, sauces, gravies, etc.Ingredients | How To Cook Pasta With Chicken Stock1 pound chicken parts1 large onion3 stalks celery, including some leaves1 large carrot1 ½ teaspoons salt3 whole cloves6 cups water (Optional)¼ cup cold water (Optional)1 eggDirectionsQuarter 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.Remove chicken and vegetables. Strain stock. 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. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, 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.Info | How To Cook Pasta With Chicken Stockprep: 20 mins cook: 1 hr 20 mins total: 1 hr 40 mins Servings: 6 Yield: 4 cups
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