easiest way to prepare speedyWhite chicken stock

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chicken stock. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chicken stock is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chicken stock is something that I’ve loved my entire life.

Table of Contents


  • 2kg uncooked chicken bones
  • 4.5L (18 cups) cold water
  • 2 large brown onions, unpeeled, chopped
  • 3 large carrots, unpeeled, chopped
  • 3 celery sticks, trimmed, chopped
  • 10 whole black peppercorns


  • Step 1
    Place the chicken bones and water in a large stock pot and bring to the boil over medium heat (it is important when making your own stock to use fresh bones and vegetables). As the water comes to the boil, use a fine slotted spoon or metal sieve to remove any scum that rises to the surface.
  • Step 2
    Meanwhile, to make the bouquet garni, place the thyme, bay leaves and parsley stalks in the middle of the muslin cloth. Secure the bundle with a piece of unwaxed white kitchen string.
  • Step 3
    Add the bouquet garni, onion, carrot, celery and peppercorns to the stock pot. Bring to the boil over medium heat, skimming any scum that rises to the surface. Once the stock has come to the boil, reduce heat to low. Simmer, uncovered, for 3 1/2 hours, checking stock and skimming the surface every 20-30 minutes (the longer you cook the stock the more flavour you extract from the vegetables and bones).
  • Step 4
    Remove stock from the heat and set aside for 1 hour to cool slightly (it’s safer and easier to cool the stock before straining). Place a fine sieve over a bowl. Carefully ladle the stock into the sieve. Drain. Discard solids left in the sieve. Repeat with remaining stock. Set aside to cool to room temperature.
  • Step 5
    Cover the stock with plastic wrap or store in an airtight container and place in the fridge. Once chilled, the fat in the stock will set on the surface. Use a large metal spoon to carefully remove the layer of solid fat from the top of the stock. Discard the fat. Use the stock as required or transfer to freezerproof airtight containers. Label, date and freeze for up to 3 months. Thaw stock overnight in the fridge.

So that’s going to wrap it up for this exceptional food White chicken stock recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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