Classic White Stock
Submitted by babbiemac
A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.
YIELD
32 servingsPREP
30 minCOOK
5 hrsREADY
5 hrsThis is stock-making the proper way, the way they teach it in culinary school, and the results speak for themselves.
Chicken bones get blanched first to remove impurities, then simmered gently for 3 to 4 hours with a classic mirepoix of onions, carrots, and celery. A cheesecloth sachet of bay leaf, thyme, peppercorns, parsley, and cloves infuses the broth with aromatic depth without clouding it.
The result is a crystal-clear stock with clean, pure chicken flavor that forms the backbone of any serious soup, sauce, or risotto.
Chef Tips
- Never let the stock boil. A gentle simmer keeps it clear. Rolling boils emulsify the fat and make the stock cloudy and greasy.
- Skim the surface frequently during the first hour when the most scum rises.
- Cool the strained stock quickly in an ice bath before refrigerating. The fat will solidify on top overnight and lift off in a clean sheet.
- Freeze in measured portions (1-cup and 2-cup containers) so you always have homemade stock ready to go.
Ingredients
Directions
Rinse bones and wing tips well.
Place into a stockpot, cover with water, and place over a moderate flame, bring to a boil, drain, and rinse.
Return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth.
Add the mirepoix and the sachet simmer gently for 3 to 4 hours, adding water as necessary to cover bones.
Strain through a chinois or cheesecloth cool quickly in a water bath. Cover and chill.
Remove and discard accumulated fat from the top of chilled stock. Return to a low flame and reduce as necessary.
Use as desired.
Comments
ummmm... that was a amazing food....