White Chicken Stock Recipe
White chicken stock is used in many recipes for soups and sauces. Here's how to make it at home.
Servings: 2 quarts
- 4 pounds chicken bones
- 3 quarts water approximately
- 2 medium onions coarsely chopped
- 4 celery stalks coarsely chopped
- 3 carrots peeled and coarsely chopped
- 1 Sachet d'Epices
Rinse the bones and add them to a large stock pot filled. Add water to cover the bones, approximately 3 quarts.
Bring the stock to a boil over medium heat. Simmer the stock for 4 hours skimming the surface when necessary.
Add the onions, celery, carrots and sachet d'epices during the last hour of simmering.
Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates.
De-fat, cool, and store the stock as described in the introduction.