White Chicken Stock
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Place meat and bones into large stockpot and add cold water to cover them by 2 inches, Bring to a simmer at medium heat
2
As the liquid starts to simmer, scum will rise
3
Remove it with a ladle for about 20 minutes until it stops to accumulate
4
Add the vegetables and the bouquet garni and add more water if necessary - water should cover all ingredients by 1-inch
5
When liquid is simmering again, skim as necessary
6
Keep at a simmer for 4 to 5 minutes
7
Skim fat and scum occasionally
8
Boiling water should be added if the liquid evaporates below the level of all ingredients
9
Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy
10
Cooking may be stopped at any time and continued later
11
Never cover the pot totally until contents have completely cooled - otherwise the stock will turn sour
12
After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl
13
Press on the vegetables to squeeze out all the liquid
14
Discard the vegetables
15
Let stock settle for 5 minutes
16
Remove fat from its surface with a ladle, then draw paper towels over the surface of the stock to blot up last traces of fat
17
Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off
18
Taste the degreased stock for taste
19
Boil it down to evaporate some of its water content and to concentrate its strength
20
Chill in ice-bath
21
Cover and refrigerate it, or bottle and freeze it
22
Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling
23
; Into a cheesecloth tie: