PINOY COOK

  How to cook white chicken stock   Ingredients 4   pounds   chicken bones 3   quarts   water   approximately 2   medium  onions   coarsely chopped 4   celery stalks   coarsely chopped 3   carrots   peeled and coarsely chopped 1   Sachet d'Epices Instructions Rinse the bones and add them to a large stock pot filled. Add water to cover the bones, approximately 3 quarts. Bring the stock to a boil over medium heat. Simmer the stock for  4 hours skimming the surface when necessary. Add the onions, celery, carrots and sachet d'epices during the last hour of simmering. Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates. De-fat, cool, and store the stock as described in the introduction.