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Aromatic White Chicken Stock From Scratch

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Ingredients

Adjust Servings:
500 grams chicken bones wings, neck, and carcasses
50 grams carrots
50 grams onions
100 grams leeks white part only
40 grams celery chopped celery stalk
500 ml chicken broth of the shelf broth or water
seasoning
2 grams salt (optional)
2 grams pepper (optional)
2 clove

Aromatic White Chicken Stock From Scratch

great for sauces and soup base

Features:

    Ingredients

    • seasoning

    Directions

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    This delicate, aromatic chicken stock is used in the preparations of many dishes. It may be frozen in small containers for future use. this chicken stock is ideal when you are looking at recycling chicken bones when making a recipe using a deboned chicken.

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    Steps

    1
    Done

    Prepare the chicken bones and vegetables

    Wash the carcasses and bones under running water. when done, blanch the bones. rinse under cold water and reserve them for further use. Peel and halve the onion and Stud one half with the cloves. Wash and peel you carrot, leek and celery stalk and cut them into medium size chunks. and prepare a bouquet garni (or use one ready made)

    2
    Done

    Cook the white chicken stock

    Put all the chicken bones in a medium size pan, add the cold water. and bring to the boil. add now all of the vegetables in the pan turn the heat back to a simmer and leave to cook for 45 minutes to an hour (don't forget to scum as you go to keep the stock as clean as possible)

    3
    Done

    Finish the white chicken stock then store or use.

    when cooked filter the white stock gently through a conical sieve without pressing the mix down with a spoon and reserve it in a clean container. the stock should be as clear as possible. depending on what you do next you can either season it with salt and pepper if you are using immediately ( for a sauce, soup or something else) otherwise let it cool down and store it in your fridge (for a maximum of 24 hours.) or freeze it for further use. a modern technique when freezing it is to poor the stock in ice cubes molds.

    FCA

    Host and author on The French Cooking Academy.
    Favorite cooking tag lines:
    ” Russians have caviar, we have crepes”

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