Classic White Stock

Grrrrrgh!
Course : Stocks
From: HungryMonster.com
Serves: 32
 

Ingredients:

12 pounds chicken bones
12 quarts water
2 cups onion
1 cup carrot
1 cup celery
1 piece bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon black peppercorns
6 bunches parsley
2 whole clove
 

Preparation:

rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours

 

Nutritional Information:

12 Calories (kcal); trace Total Fat; (13% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 23mg Sodium