Homemade Chicken Stock

Recipe View Gather all ingredients and prepare vegetables. (5 minutes)

Recipe View In a large stockpot or Dutch oven, combine chicken parts, onion, celery, carrot, salt, and cloves. (5 minutes)

Recipe View Pour in 6 cups of filtered water. Bring to a vigorous boil over high heat. (15 minutes)

Recipe View Once boiling, immediately reduce heat to the lowest setting, cover the pot, and gently simmer for 1 hour, allowing the flavors to meld and deepen. (60 minutes)

Recipe View Carefully remove the chicken parts and vegetables from the stock using a slotted spoon or tongs. Discard the solids – they have given their all! (10 minutes)

Recipe View Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. This removes any remaining solids for a silky-smooth texture. (10 minutes)

Recipe View Allow the stock to cool slightly, then skim off any fat that has accumulated on the surface using a spoon or ladle. For an even clearer stock, refrigerate overnight and remove the solidified fat layer. (5 minutes)

Recipe View **For a crystal-clear consommé (optional):** In a small bowl, whisk together the reserved egg white, crushed eggshell (rinse it first!), and 1/4 cup of ice water. This mixture is called a "raft." (5 minutes)

Recipe View Gently pour the raft into the strained stock. Place the pot over medium heat and slowly bring to a simmer, stirring occasionally to prevent sticking. The raft will coagulate and rise to the surface, trapping impurities. (15 minutes)

Recipe View Once the raft has formed completely and the stock is simmering gently, stop stirring. Create a small opening in the raft to allow steam to escape. Simmer undisturbed for 5 minutes. (5 minutes)

Recipe View Carefully ladle the clarified stock through a cheesecloth-lined sieve into a clean container, being careful not to disturb the raft. Discard the raft. (10 minutes)