Homemade Chicken Stock
Tips: If desired, skin the chicken before cooking it. Discard skin.
To clarify hot strained stock, return the stock to the pot. In a small bowl, whisk together 1 large egg white and 1/4 cup cold water. Stir egg white mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again, discarding any solids.