Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
White stock has a light, clean flavor the 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 pieces
- 3 bay leaves
- 2 onions, unpeeled and quartered
- 2 carrots, cut into 2-inch pieces
- 2 garlic cloves, crushed
- 16 cups cold water
- 6 pounds chicken pieces
Directions[]
- Place first 8 ingredients in an 8-quart stockpot; add water and chicken.
- Bring 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.
- Skim solidified fat from surface of broth, and discard.
Yield: 10 cups (serving size: 1 cup)