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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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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.

Jim Peterson
Recipe by Cooking Light January 2003

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Recipe Summary

Yield:
10 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

28 calories; calories from fat 26%; fat 0.8g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.2g; protein 4.7g; carbohydrates 0.4g; fiber 0.1g; cholesterol 15mg; iron 0.3mg; sodium 18mg; calcium 4mg.
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