White Chicken Stock
4 Kg Chicken bones
500 g White mirepoix
6 littres Water
1 Sachet d'epices
Yields 4 litters
Method
Usage
Tips:
To make other white stock, just replace the chicken bones with the bones of the particular animal.
500 g White mirepoix
6 littres Water
1 Sachet d'epices
Yields 4 litters
Method
- Clean an wash the chicken bones to remove any dirt and blood.
- Cut the bones into smaller pieces, put in cold water and slowly bring to a boil. Discard the water as it will have impurities such as coagulated blood, and refill the pot with fresh cold water and bring to a boil.
- Lower the heat and simmer the stock for three to four hours.
- Add the mirepoix only in the last one hour remaining and the sachet 30 minutes before the finishing time.
- Skim the stock from time to time, as the impurities will rise to the top.
- Remove form the fire and strain and cool immediately for further usage.
- Strain the stock and coll immediately.
- Refill the pot with more water and boil for one hour to get a remouillage.
Usage
- It is used for making various types of chicken soups. Chicken stock is also used as neutral stock in Indian as most of the people do not consume veal due to religious reasons.
- It is used for making stews, fricassees, and ragouts.
- It is used for making sauces such as chicken velouté and jus.
- It is reduced to a glaze and used as aspic on cold poached chicken.
Tips:
To make other white stock, just replace the chicken bones with the bones of the particular animal.