Quarter onion. Chop scrubbed celery and carrot into 2.5cm (1 in) chunks. Place chicken pieces, onion, celery, carrot, salt and cloves in large stock pot or casserole. Add 1.4L water. Bring to the boil. Reduce heat, cover and simmer for 1 hour.
Remove chicken and vegetables. Sieve stock. Skim fat off the surface.
To clarify stock for clear soup, removing solid flecks that are too small to be strained out with muslin, follow this method: Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 60ml cold water, egg white and crushed eggshell. Add to strained stock, and bring to the boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with muslin.