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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This white stock has a light, clean flavor that provides a backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock. Read more . Taken from Cooking Light 2004. Ingredients:
1/2t black peppercorns |
10 parsley sprigs |
8 thyme sprigs |
3 celery stalks, cut into 2 pieces |
3 bay leaves |
2 onions, unpeeled and quartered |
2 carrots cut into 2 pieces |
2 garlic cloves, crushed |
16c cold water |
6# chicken pieces |
Directions:
1. In a very large stockpot or dutch oven, place first 8 ingredients; add water and chicken. Bring mixtue 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 8 hours. Skim solidified fat from surface of broth, and discard. Yield 10 cups.
2. 28 calories per cup; 26% from fat.
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