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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
1/2 teaspoon black peppercorns |
10 parsley sprigs |
8 thyme sprigs |
3 celery stalks, cut into 2-inch-thick pieces |
3 bay leaves |
2 medium onions, unpeeled and quartered |
2 carrots, cut into 2-inch-thick pieces |
2 garlic cloves, crushed |
16 cups cold water |
6 pounds chicken pieces |
Directions:
1. 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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