White chicken stock

Name: White chicken stock
Prep time: 6 h 15 min
Cook time: 1 h 30 min
Total time: 7 h 45 min
Ingredients: 1.5kg chicken; 1 onion, chopped; 1 carrot, chopped; 1 leek, chopped; 1 bay leaf; 2-3 sprigs thyme; 2 stalks flat-leaf parsley; 6-8 black peppercorns

5.0

(2)

www.taste.com.au

Your recipes

Prep Time: 375 minutes

Cook Time: 90 minutes

Total: 465 minutes

Author : Valli Little

rosh hashanah autumn winter

Ingredients

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Wash the chicken inside and out and place in a large stockpot with 3 1/2 litres of cold water. Add the vegetables, herbs and peppercorns and slowly bring to the boil over medium heat. Scoop off and discard any residual scum that may appear on the surface.

Step 2

Once boiling, reduce heat to low and allow to just simmer (any more will make the stock cloudy) for about 1 1/2 hours. Allow the stock to cool slightly, then strain. Discard the vegetables and herbs, and reserve succulent chicken meat for use in sandwiches, pies etc. Cool the stock completely, then refrigerate overnight.

Step 3

The next day, use a large spoon to scrape off the fat from the top and discard.