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Stock: White Chicken Stock

Source of Recipe


Better Homes & Gardens, May 2002






List of Ingredients



• 6 lbs. chicken bones, cut up (or substitute wings if bones are unavailable)
  
• 4 quarts cold water
  
• 1 large onion, chopped
  
• 1 small carrot, coarsely chopped
  
• 1 small stalk celery
  
• 1 bulb garlic, halved crosswise
  
• 2 sprigs fresh thyme
  
• 2 sprigs fresh flat-leaf parsley
  
• 1 tsp whole peppercorns
  
• 1 bay leaf
  






Instructions



1. In a very large pot, combine the chicken and water (water should cover chicken by about 2 inches) over medium heat.
   
   
2. Bring to boiling. Skim any foam that rises to the surface. Add remaining ingredients; reduce heat. Simmer, uncovered, about 6 hours.
   
   
3. Strain stock through a sieve into a large bowl. Cool completely; cover and refrigerate. Skim off and discard fat on the surface.
   
   Makes 15 cups.