Ingredients & Preparation for Making White Stock

White Chicken Stock

PREPARING BASIC WHITE STOCKS.

- A good white stock has rich, full of flavor, good body, clarity, and little or no color. Chicken stocks may have a light yellow color.

Ingredients

• Bone (if desired, chicken, veal or beef bone may be blanched)
• Mirepoix (onion, carrot and celery)
• Sachet (dried bay leaf, dried thyme, peppercorns, parsley stems, whole cloves)
• Water.

Method

• Prepare the sachet. Cut the vegetables into mirepoix.
• Place bones in a stockpot. and add cold water to cover.
• Bring water to a boil, reduce to a simmer. Skim the scum that comes to the surface, using a skimmer.
• Add mirepoix and sachet.
• Simmer with light fire. Do not let the stock boil.
• Simmer about 3-4 hours.