Classic White Stock
Yield
32 servingsPrep
30 minCook
5 hrsReady
5 hrsLow 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
|
*
|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
chicken bones
|
*
|
| 12 | quarts |
water
|
*
|
| 473 | ml |
onions
|
|
| 237 | ml |
carrots
|
|
| 237 | ml |
celery
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
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.
