This is a great starter recipe for chicken stock, although I’m not sure if it’s a true stock, simply because by definition a stock is made from liquid, veggies and bones… the internals of the bones producing a richer texture than broth. In addition, stocks are traditionally cooked longer (several hours). In contrast, a broth is an aromatic liquid made by simmering water with meat and veggies for an hour or so. The process of clarifying the liquid is called building a “raft” and it’s something we had to perfect within the first few weeks at the Culinary Institute. Rafts can be simply eggs, or they can be a combination of eggs and other ingredients. For example, the rafts we made at the CIA included eggs tomato, onion, leek, celery, etc. Not only did it clear the liquid, in addition the ingredients flavored it. The whole theory behind a raft is that denatured proteins (the ingredients in the raft) attract cooked proteins. Once more thing… Once a stock is clarified, it changes names to a consommé. And now you know the rest of the story…

This was so good, I almost ate it without adding the noodles! My 9-year old called it "the best broth ever." I added a bay leaf and some freshly ground black pepper.

This was delicious! I had a few pounds of split bone-in breasts that needed to be used and this was exactly what I wanted. I added a clove of garlic and some peppercorns into the mix. When the chicken was cooked through I took it out, pulled the meat off and tossed the bones back in for a little while. The resulting broth is so rich and delicious, it's wonderful! Since I made quite a lot, I'm freezing it in 4-cup increments. Boil some noodles and veggies in it, put the pre-cooked chicken back in and it makes such a yummy soup and it has a "cooked all day" taste, even though you can make it in about 20 minutes.

I used this to clarify my stock. When making stock I always add a turnip, parsley stalks, peppercorns and a slice on fresh lemon. This adds to the flavor. The cooking time should be 2-3 hours.

This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked

WOW!!! I've been making stock for about a year, but never knew about this clarifying technique with the egg white and cold water!!! It works beautifully!!! The best stock I've ever made!!! Thank you very much!!!!

Wow! I am in shock at how easy it is to make your own stock. The taste is so much better than any canned stock I have tried. I am so happy to find a wonderful stock recipe. I made Grandma's chicken noodle soup with this stock. AWESOME!!

Wow!From cloudy to clear. It's great!

Excellent flavor. I added 1 bay leaf, parsley stalk, and a peppercorn. Simmered for 2hrs. Will use again!

This was the best Chicken Stock recipe that I have ever used! Absolutely, delicious!