White chicken stock

White chicken stock

By
From
French Lessons
Makes
2 litres
Prep
5 mins
Cooking time
120 mins
Photographer
Steve Brown

Use the same general method for other white-fleshed game birds, such as quail, guinea fowl, pheasant or even squab.

Ingredients

Quantity Ingredient
3kg raw chicken carcasses, skin and fat removed
1 bulb garlic, cut in half
8 sprigs thyme

Method

  1. Roughly chop the bones into small, even-sized pieces. Put them in a stockpot or large saucepan and pour on just enough water to cover.
  2. Bring to the boil slowly. Use a ladle to skim away the scum and impurities as they rise to the surface, to prevent them cooking back into the stock, making it cloudy and bitter. When the stock boils, reduce the heat. Add the garlic and thyme and simmer gently, uncovered, for 2 hours, skimming frequently.
  3. Leave to cool slightly then strain through a fine sieve into a pitcher or bowl. Allow to cool completely then skim again and refrigerate overnight. When the stock is cold most of the fat will have solidified into a layer on the surface. This can be easily scraped away.
  4. If not using immediately, divide into 500 ml batches and freeze. If using from frozen, leave to thaw in the refrigerator overnight, or defrost quickly in the microwave. This minimises the risk of harmful bacteria forming.
  5. The stock will keep in sealed containers in the fridge for 2 days or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again