White Chicken Stock

recipe

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.

Yield:

10 cups (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jim Peterson,

January 2003
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