White Chicken Stock
- SACHET CONSISTING OF:
- 2 chickens - (3 1/2 to 4 lbs ea) well rinsed, and quartered with the excess fat removed
- 1 1/2 gallons cold water or enough to
- cover the chickens
- 2 cups coarsely-chopped onions
- 1 cup coarsely-chopped carrots
- 1 cup coarsely-chopped celery
- 1/4 cup peeled garlic
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cracked black peppercorns
- 4 parsley stems all wrapped in
- cheesecloth and tied with string
Place all the ingredients into a large (3 to 4 gallon) stockpot and set over a medium-high heat. Bring the contents of the pot to a boil and reduce to a simmer. Skim the impurities and fat that rise to the top. Cook the stock over the next 6 hours, skimming as needed. Do not allow the stock to boil, or the fat and scum will mix with the stock and cause it to become cloudy.
When the stock is complete, strain through a fine mesh sieve lined with cheesecloth and refrigerate or freeze what is not used. Once cool enough to handle, pick the meat off of the chicken bones and use it for a chicken salad, or a soup, gumbo or ragout.
This recipe yields about 1 gallon.