Learn How To Make White Chicken Stock

Learn to Make White Chicken Stock

Methods

(If you are using Whole chicken)

1. Wash the chicken inside and out and place in a large stockpot with 3 and half liters of cold water.Add the vegetables(mire poix), herbs and peppercorns, bay leaf and slowly bring to the boil over medium heat. Scoop off and discard any scum that may appear on the surface.

2. Once boiling, reduce heat to low and allow to just simmer(any more will make the stock cloudy) for about 3 to 4 hours. Allow the stock to cool slightly, then strain. Discard the vegetables and herbs, and reserve succulent chicken meat for use in sandwiches pies etc. Cool the stock completely, then refrigerate overnight.

3. The next day, use a large spoon to scrape off the fat from the top and discard.

Note: Simmering time - 3 to 4 hours.

Recipe Name and Quantity

Water = 3 and half.

Chicken = 1.5 kg.

Onion Chopped = 1 pcs.

Carrot Chopped

Celery Chopped = 1 pcs.

Leek Chopped = 1 pcs

Bay leaf = 1 pcs.

Thyme = 2 to 3 Springs.

Flat-Leaf Parsley = 2 Stalks

Black Peppercorns = 6 to 8 Pcs.