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Classic White Stock

 

42

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

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

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

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Comments

domino
az
 almost 11 years ago

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

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 60% of calories 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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