Basic White Stock
By: Yuna Wu
Published: Monday, November 30, 2009 - 6:27pm

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.

Comments:
Marc Osten

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