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Classic White Stock

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Recipe

 

Yield

32 servings

Prep

30 min

Cook

5 hrs

Ready

5 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 pounds chicken bones
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12 quarts water
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2 cups onions
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1 cup carrots
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1 cup celery
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1 each bay leaves
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¼ teaspoon thyme
dried
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¼ teaspoon black peppercorns
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6 x parsley leaves
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2 each cloves, ground
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Ingredients

Amount Measure Ingredient Features
5.4 kg chicken bones
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12 quarts water
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473 ml onions
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237 ml carrots
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237 ml celery
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1 each bay leaves
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1.3 ml thyme
dried
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1.3 ml black peppercorns
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6 x parsley leaves
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2 each cloves, ground
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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 to 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.



* not incl. in nutrient facts Arrow up button

Comments


domino

ummmm... that was a amazing food....

 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 60% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 14% Vitamin C 2%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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