White Poultry Stock
|Chicken pieces/Bones/ 2 chicken carcasses||2 Pound|
|Water/Water to cover, if using carcasses||6 Cup (96 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced leeks||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Turnips||1⁄2 Cup (8 tbs), sliced|
|Spinach||1⁄2 Cup (8 tbs), shredded|
|Garlic||1 Clove (5 gm)|
Combine all ingredients in a large stockpot.
Bring to a boil and skim off any foam that rises to the top.
Reduce heat, cover, and simmer for 3 hours.
Strain and refrigerate overnight.
Remove fat from the surface, refrigerate or freeze.