White Chicken Stock

By anonsouthernbell

White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.

Ingredients

• 1/2 teaspoon black peppercorns
• 10 parsley sprigs
• 8 thyme sprigs
• 3 celery stalks, cut into 2-inch-thick pieces
• 3 bay leaves
• 2 medium onions, unpeeled and quartered
• 2 carrots, cut into 2-inch-thick pieces
• 2 garlic cloves, crushed
• 16 cups cold water
• 6 pounds chicken pieces

Details

Adapted from find.myrecipes.com

Preparation

Step 1

Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.