White Chicken Stock

 

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 hoursskimming 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.