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White Chicken Stock

Western.Chefs's picture
Ingredients
  Chicken bones 1 Kilogram
  Carrots 100 Gram
  Onions 50 Gram
  Leek 1 Medium
  Celery stalk 1
  Garlic 1 Clove (5 gm)
  Bouquet garni 1
  Clove 1
  Water 2 Liter
Directions

Wash the bones and break them, put in a large casserole, add water.
Bring to the boil and leave it for 1 to 2 minutes.
Drain and discard the water.
Peel, wash and cut the vegetables coarsely.
Stick the clove into the onion.
Return the bones to the casserole, cover with cold water, and the vegetables.
Do not add salt.
Bring to the boil and skim.
Allow to simmer for 3 hours.
Remove from heat and strain immediately

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
5 Minutes

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