Classic White Stock


Course : Stocks
Serves: 32
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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 / Directions:


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


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