Categories: cooking supplies, misc

Ingredients

• 1 lb chicken parts (neck/back/etc)
• 1 lg onion
• 3 stalks celery w/leaves
• 1 lg carrot, peeled
• 1/5 tsp salt
• 3 whole cloves
• 3 bay leaves
• 1 slice lemon
• 6 cups water
• 1/4 cups cold water
• 1 egg

Directions

1. Quarter Onion

2. Chop scrubbed celery and carrots into 1" chunks

3. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot

4. Add 6 cups water

5. Bring to boil, then reduce heat

6. Cover and simmer for 1 hour

7. Remove chicken, vegetables and strain

8. Skim fat from surface

9. To clarify stock:

10. Separate egg white from yolk

11. Retain and crush eggshell

12. in small bowl, combine 1/4 cup cold water, egg white and crushed shell

13. Add to strained stock, bring to a boil

14. Strain again through sieve lined w/cheesecloth

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