|Bony chicken pieces||2 Pound (Backs, Necks, And Wings)|
|Celery stalks with leaves||3 , cut up|
|Carrots||2 Medium, cut up|
|Salt||1 1⁄2 Teaspoon|
|Cold water||6 Cup (96 tbs)|
|Onion||1 Large, cut into thirds|
1. In a stockpot combine together chicken pieces, salt, celery, carrots and pepper; add water, onion and whole clove; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 1 hour or till chicken is tender.
3. Remove the chicken pieces from the broth with a slotted spoon and set aside.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.
6. When chicken is cool enough to handle, remove chicken from bones and save meat for another use.
7. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.