White Chicken Stock Recipe: with Step by Step Pictures
This white chicken stock is made from chicken carcasses, onions, carrots, leeks, celery, bay leaves, thyme, and white peppercorns. Follow the procedure below for the white chicken stock recipe.
Recipes Kenya
Cooking Preparation(mise-en-place)
Assemble all the white chicken stock ingredients on the preparation table.
- Wash, peel, and chop the vegetables.
- Place the needed cooking equipment nearby.
How to make white chicken stock
Follow the cooking procedure below for the desired result.
Ingredients
- 5kg- Chicken carcass/wings
- 1.5kg- Onions
- 2kg- Carrots
- 2-Garlic Cloves
- 1-Leeks stalk
- 2-Celery sticks
- 1-Bay leaf
- 1-Spring of thyme
- 5g- Whole white peppercorns
- 7ltrs- Water
Directions
1. Remove excess fat from the chicken carcass.
Remove any excess fat from the chicken carcass and wash off under cold water.
2. Place all bones in a pot.
Place all the bones into a pot that will hold all the ingredients, leaving 5cm at the top to skim.
3. Add the other ingredients.
Add the other ingredients and cold water, and bring to a simmer; immediately skim all the fat that rises to the surface.
4. Allow the bones and vegetables to sink.
Turn the heat off and allow the bones and vegetables to sink. Turn the heat back on, skim and bring to just under a simmer, making as little movement as possible to create more of an infusion than a stock. Skim continuously.
5. Sieve.
Leave to simmer for 12 hours, then pass through a strainer into a clean pan. Reduce down rapidly until you have 3 litres remaining.
