teo.net > White chicken stock

Ok, everyone has their favourite version of white chicken stock, here’s mine.

What’s white chicken stock? Its simply stock that doesn’t involve roasting.

One important rule to remember, never add salt or pepper to your stock when you are making it. Season only when you’re gonna use.

Ingredients

2 x chicken carcass

Mirepoix

Cold water

2 x Bay leafs

Preparation

Please all the ingredients into a pot and make sure its fully covered with cold water. Bring to boil. Once its boiling, reduce to simmer and let it simmer for about 3 to 4 hours, stirring occasionally.

Once the stock its reduced, use a tong to remove the carcass (if you have a pet dogs, you can save the carcass for them). Next remove all the vegetables and strain it. You can strain out quite abit of juices. Return those juices back into the pot. Using a stainer again, pour the stock into the strainer and into a container to remove residues.

Leave to stand for awhile to let it cool. Once cooled, place into the refrigerator. Oil will congeal at the top which can be easily removed. You can save that oil for other recipes, for example, chicken chilli sauce. Or if you’re really health conscious, you can just dispose it.

Stock must be consumed within a week if its in the refrigerator. For longer shelf live, you can simple put in it the freezer, making sure you put right amounts into a plastic bag. In the freezer, it can last for 3 months.

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