This is the basic chicken stock that you can prepare, store, use
it later in different soups, and prepare gravies etc. you can also use
it to make sauce. It takes about an hour and 40 minutes to make the
stock. Go through the recipe below and check out.
Ingredients
Chicken parts - 1 pound
One large onion
Celery along with some leaves - 3 stalks
One large carrot
1 and 1/2 teaspoons of salt
Three whole cloves
Six cups of water
Cold water (optional) - 1/4 cup
1 egg
Directions
Quarter equally the large onion. Cut scrubbed carrot and celery into 1-inch thick cubes. Put chicken pieces, celery, onion, salt, carrot, and cloves in Dutch oven or big soup pot. Add six cups of water in that mixture. Let the mixture boil. Decrease heat, put cover, and let it simmer for an hour.
Take out vegetables and chicken. Drain the stock. Remove the fat off the surface.
To make clear soup, remove solid flecks that are very small to be filtered out with cheesecloth, you should follow this process. Separate the egg yolk from egg white and preserve the shell. Take another small bowl, mix egg white, 1/4 cup of cold water and crushed eggshell. Add the mixture with the strained stock, and let it boil. Take away from heat, and leave it for about 5 minutes. Strain again the soup through a strainer lined with cheesecloth.
You can use this clear base for cooking chicken lasagna in a broth. To add some more flavor, you can add bay leave, garlic, basil, thyme etc. to enhance the taste of the stock you can also use Italian seasoning. It is a delicious and healthy soup base.
Ingredients
Chicken parts - 1 pound
One large onion
Celery along with some leaves - 3 stalks
One large carrot
1 and 1/2 teaspoons of salt
Three whole cloves
Six cups of water
Cold water (optional) - 1/4 cup
1 egg
Directions
Quarter equally the large onion. Cut scrubbed carrot and celery into 1-inch thick cubes. Put chicken pieces, celery, onion, salt, carrot, and cloves in Dutch oven or big soup pot. Add six cups of water in that mixture. Let the mixture boil. Decrease heat, put cover, and let it simmer for an hour.
Take out vegetables and chicken. Drain the stock. Remove the fat off the surface.
To make clear soup, remove solid flecks that are very small to be filtered out with cheesecloth, you should follow this process. Separate the egg yolk from egg white and preserve the shell. Take another small bowl, mix egg white, 1/4 cup of cold water and crushed eggshell. Add the mixture with the strained stock, and let it boil. Take away from heat, and leave it for about 5 minutes. Strain again the soup through a strainer lined with cheesecloth.
You can use this clear base for cooking chicken lasagna in a broth. To add some more flavor, you can add bay leave, garlic, basil, thyme etc. to enhance the taste of the stock you can also use Italian seasoning. It is a delicious and healthy soup base.
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