Ingredients
Equipment
Method
White Chicken Stock
- Using a large chef knife or cleaver, break apart chicken backs, wings and feet. Broken bones provide extra collagen, great body, and nutrition to the stock. Add wine in the pot first, (adding an acid, like wine, lemon to your bones and water will help extract the collagen in the connective tissue that adheres to those bones). Then add chicken parts, veggies, lemon, herbs and water.
- Cook stock for 3 hours. During the simmering process remove impurities that will float to the surface. Pass stock through a chinois without moving solids around. For the white chicken stock, look at Vichyssoise.
Storage
- Cool your stock down as quickly as possible. In restaurants, hot stocks may be placed in a walking freezer for 3 hours. The easiest way to do this in a home kitchen is to put the pot in your sink and fill the space around it with as much ice as you have. Once liquid is at room temp, fill up deli cups and put lids on. Use stock within 4 days or freeze for up to 6 months.
