White Chicken Stock
Servings: 5 Liters
Calories: 35kcal
Cost: 24
Useful to have
Equipment
- 1 18qt/L Stock pot
- 1 Large pot
- 1 chinois
- 1 spider strainer
- 1 Ladle
- 10 16 ounces deli cups
Ingredients
White Chicken Stock
- 5 kg Chicken backs, wings, feet, necks
- 300 g Onions quartered
- 300 g Celery stalks
- 400 g Leeks trimmed and washed
- 2 each Garlic heads halved
- 300 g Carrots cut into chunks
- 250 g Turnips quartered
- 750 g Chardonnay
- 1/2 each Lemon
- 30 g Chicken cubes or base optional
- 10 g Black peppercorns
- 25 g Fresh thyme sprigs
- 10 g Parsley stems
- 3 each Bay leaves
- 5 each Cloves
- 8 L water
Instructions
White Chicken Stock
- Using a large chef’s knife or cleaver, break apart the chicken backs, wings, and feet. The broken bones will release more collagen, which adds excellent body and nutrition to the stock.Start by adding wine to the pot. (An acid, such as wine or lemon, helps extract collagen from the connective tissue around the bones.) Then add the chicken parts, vegetables, lemon, herbs, and water.
- Simmer for 3 hours, skimming impurities as needed. Strain gently through a chinois to avoid clouding the stock with solids.
Storage
- Cool the stock as quickly as possible. In a restaurant, hot stock is often placed in a freezer for rapid chilling. At home, the easiest method is to set the pot in your sink and surround it with as much ice as possible. Once the liquid reaches room temperature, transfer it to deli containers, seal them with lids, and refrigerate. Use the stock within four days, or freeze it for up to six months.
Nutrition
Serving: 100g | Calories: 35kcal