White Chicken Stock Recipe - Cooking Index
White Chicken Stock Recipe - Cooking Index
Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock. This recipe yields about 4 to 6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup. Skimming tips: Use a large ladle held parallel to the surface of the stock. If you place the stockpot off center on the burner, fat and foam will accumulate in the coolest area, making it easier to skim.
Type: Chicken| 2 lbs | 908g / 32oz | Chicken wings |
| 4 lbs | 1816g / 64oz | Chicken, ideally free-range organic |
| 3 lbs | 1362g / 48oz | Onions - peeled, cut chunks (medium) |
| 3 | Celery ribs - cut into chunks | |
| 3 | Carrots - peeled, cut chunks | |
| 1 | Leek - split lengthwise, washed well, chopped | |
| 1 | Parsnip or small white turnip - chopped | |
| Contents of stock bag - optional | ||
| 2 | Bay leaves | |
| 10 | Peppercorns | |
| Thyme sprigs | ||
| Parsley sprigs | ||
| 1/2 cup | 118ml | Dry white wine |
Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chicken generously, by about 3 inches. Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low. Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil. After 1 hour, remove the whole chicken and let it cool enough to be handled. Cut apart the chicken and remove the meat; reserve for another use. Throw out large pieces of skin and return the bones to the still simmering stockpot. Continue to barely simmer the stock 2 hours. Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled. Cover and store up to 2 days before either using or reducing and freezing.
To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze.
To use, add an equal quantity of water to the thawed chicken stock.
This recipe yields 4 to 6 quarts of stock plus several cups of shredded chicken meat.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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