Pairs well with White Chicken Stock
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White Chicken Stock
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A basic yet essential stock for enhancing the flavor of various dishes, starting with chicken bones and aromatic vegetables.
02:00:00 total
Serves 8
medium
Soup
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Ingredients
- chicken bones - 3 kg
- chicken feet - 500 g
- onion - 1 large (sliced)
- carrot - 3 (roughly chopped)
- celery sticks - 3 (roughly chopped)
- fennel - 1 small (sliced)
- bay leaves - 2
- thyme sprigs - 10 g
- rosemary - 5 g
- black peppercorns - 7 g
- cold water - 8 litres
Instructions
- Prepare Ingredients: Gather and prepare all ingredients as listed.
- Blanch Chicken Bones and Feet: Blanch chicken bones and feet to remove impurities.
- Combine Ingredients: In a large pot, combine blanched bones and feet with all other ingredients.
- Cook: Bring to a boil and simmer for 1.5 to 2 hours, skimming off impurities.
- Strain: Strain the stock through a fine sieve or muslin cloth to remove solids.
