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White Chicken Stock

Yield 10 cups (serving size: 1 cup)
White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.

Ingredients

  • 1/2 teaspoon black peppercorns
  • 10 parsley sprigs
  • 8 thyme sprigs
  • 3 celery stalks, cut into 2-inch-thick pieces
  • 3 bay leaves
  • 2 medium onions, unpeeled and quartered
  • 2 carrots, cut into 2-inch-thick pieces
  • 2 garlic cloves, crushed
  • 16 cups cold water
  • 6 pounds chicken pieces

Nutrition Information

  • calories 28
  • caloriesfromfat 26 %
  • fat 0.8 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 4.7 g
  • carbohydrate 0.4 g
  • fiber 0.1 g
  • cholesterol 15 mg
  • iron 0.3 mg
  • sodium 18 mg
  • calcium 4 mg

How to Make It

  1. Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.