White Chicken Stock
Category:
Stocks |
Equipment:
Stockpot, chef’s knife, ladle, cheesecloth, kitchen twine, chinoise |
No. Servings:
20 |
Serving Size:
8 fl. oz. (240 mL) |
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Yield:
5 qt. (4.8 L) |
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| 10 lb. | * chicken bones (necks and gizzards can also be added) |
| 5 qt. | cold water (or enough to cover bones) |
| 1 ea. | mirepoix: |
| 8 oz. | onion, medium dice |
| 4 oz. | celery, medium dice |
| 4 oz. | white part of leek, medium dice |
| 1 ea. | sachet: |
| 20 ea. | black peppercorn |
| 2 tsp. | dried thyme leaf |
| 1 ea. | dried bay leaf |
| 6 ea. | parsley stems |
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1 | Place bones in a small stockpot. Cover bones with water. | 2 | Over medium heat, bring water to a simmer. | 3 | Skim stock using a ladle to remove all scum and grease. | 4 | Tie peppercorns, thyme leaf, bay leaf, and parsley stems into a sachet. | 5 | Add sachet and mirepoix to the stock. | 6 | Continue simmering for three hours. If the water level reduces below the bones, add additional cold water to cover. Skim the stock periodically. | 7 | **Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
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| Nutrition Information | | Calories | 81 | | Fat (g) | 3 | | Protein (g) | 6 | | Carbohydrate (g) | 8 | | Cholesterol (mg) | 7 | | Sodium (mg) | 322 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | A white stock can also be made using veal bones. It is advisable to blanch veal bones. A white veal stock should simmer for 8–12 hours. |
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