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Chicken Stock

Page history last edited by PBworks 13 years, 3 months ago

Chicken Stock


Oh, the deliciousness that hides in a chicken carcass! Oh, the guilt that is assuaged in preparing this stock over throwing that carcass in the trash! Oh, the joy of it all!


This really is worth the trouble, especially when using the remnants of Reb. Mary's Spicy Chicken as your base.




  • 1 lb chicken parts
  • 1 large onion
  • 3 celery stalks, including some leaves
  • 1 large carrot
  • 1 1/2 tsp salt
  • 3 whole cloves
  • 6 cups water
  • 1/4 cup cold water (optional)
  • 1 egg (optional)




  1. Quarter onion. Chop carrots and celery into one-inch chunks. Throw everything into a large stock pot and top with 6 cups of water. Bring to a boil. Reduce heat, cover, and simmer for an hour.
  2. Remove chicken, vegetables, and cloves and use them elsewhere. If you feel like it, strain the stock and skim fat off surface.
  3. If you want to clarify the stock for a fancy soup of some sort, separate the egg and reserve the shell. In a small bowl combine the 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 cheesecloth.


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