View Recipe

My Store: Store Details (change)

White Chicken Stock

DIRECTIONS

Rinse the bones (and whole chicken if used) thoroughly in cold water.
Place the bones (and chicken) into a stockpot, and cover them with cold water (should be 3 to 4 inches above the highest bone). Heat over a high flame, just until the stock comes to a boil. Turn down to a simmer.
Skim the top, removing, then discarding, fat and impurities.
Add the vegetables, herbs, and spices.
Simmer 1 hour, then lift out the whole chicken (if used), and set it aside to cool. Separate the meat from the skin and bones, reserving the meat for another dish, and return the skin and bones to the stockpot. Continue simmering, 6 to 8 hours, skimming off and discarding impurities periodically.
Strain, cool, cover, label, and refrigerate.
The clear, savory broths found in the soups in Asian restaurants may be the result of the following technique. When the water first comes to a simmer, pour the contents of the pot into a colander, discarding the liquid. Rinse the bones again in cold water, then begin the stock all over again with fresh water. A stock made from bones rinsed in this manner will be clear and savory if it is carefully simmered throughout the remaining cooking time.