Basic White Stock

Preparation

1
Place the chicken in a large pot and cover with cold water.
2
Bring to a boil, then drain and rinse the chicken.
3
Place the chicken in the stockpot again and cover with cold water.
4
Bring it to a second boil, reduce to a simmer.
5
Skim the scum carefully.
6
Add the vegetables and herbs.
7
Simmer for 3-4 hours, make sure the chicken is submerged, adding more water if necessary.
8
Continue to skim for scum during the simmer, taking care not to disturb the stock too much.
9
Strain stock through a fine mesh strainer.
10
Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
11
Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.

Tools

Comments

Marc Osten's picture

Here is my simple 3 minute take on chicken stock...no muss...no fuss...great results.

http://www.marcs-culinary-compass.com/2011/02/episode-56.html

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Yield:

24.0 servings

Added:

November 30, 2009

Creator:

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