Free Recipe White Chicken Stock
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for White Chicken Stock Recipe
6 lb Chicken bones or wings;
-coarsely chopped
1 lg Onion; coarsely chopped
1 sm Carrot; coarsely chopped
1 sm Celery rib; coarsely chopped
1 Garlic head; halved
-crosswise
2 Sprigs fresh thyme
2 Sprigs fresh flat-leaf
-parsley
1 ts Whole black peppercorns
1 Dried bay leaf
White Chicken Stock Preparation
Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours. Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.) Makes about 2 1/2 quarts. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Copyright: 1997 – Doubleday – $45 Yield: 2 1/2 quarts Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe adapted from Alfred Portale”s Gotham Bar and Grill C Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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