Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: quarter onion. chop scrubbed celery and carrot into 1 inch chunks. place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or dutch oven. add 6 cups water. bring to a boil. reduce heat, cover, and simmer for 1 hour. remove chicken and vegetables. strain stock. skim fat off the surface. to clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. separate the egg white from the egg yolk, and reserve the shell. in a small bowl, combine 1/4 cup 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 a sieve lined with cheesecloth.

Target recipe: when you have saved enough chicken bones, its time to make a good rich stock. throw all the bones into a large stock pot (at least 12 qts.). chop up the celery, carrots, onions, and put into the pot. add bay leafs, and parsley stems. fill with 10 to 12 qts of water. salt and pepper to taste. bring slowly to a boil and be sure to skim off the grey scum that will rise to the top. simmer for 3- 4 hours. cool and strain out all solids with a screen or cheese cloth. degrease by using a degreaser or let sit and fat will rise and form on top, skim off. great for soups, and a sautes. i always freeze some in ice cube trays for smaller recipes.