White Chicken Stock
White Chicken Stock
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| Yield |
| 1gallon |
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White Chicken Stock
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Ingredients
- 8pounds chicken bones
- 6quarts cold water
Mirepoix
- 8ounces onionschopped
- 4ounces carrotschopped
- 4ounces celerychopped
- 1each sachet d'epices
Yield:
Instructions
- Rinse the bones with cold water.
- To a stockpot, add the cold water and bones and bring to a simmer over high heat.
- Once the stock simmers, strain the stock. Place the bones back in pot and add 6 quarts cold water. Bring back to a simmer.
- Lower the heat and simmer slowly for 3-5 hours.
- Skim the stock as necessary.
- Add the mirepoix and sachet d'epices to the stock and simmer an additional hour.
- Strain, cool, and store.
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