White Chicken Stock

A base to most chicken soups and sauces. Chicken stock is also a great poaching and braising liquid.
Course Stocks
Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican
Prep Time: 5 minutes
Cook Time: 6 hrs
Servings: 1 Litre

White Chicken Stock

A base to most chicken soups and sauces. Chicken stock is also a great poaching and braising liquid.
Prep Time 5 mins
Cook Time 6 hrs
Straining 5 mins
Total Time 6 hrs 10 mins
Course Stocks
Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican
Servings 1 Litre
Calories 84 kcal

Ingredients
  

  • 50 g Brown Onion Sliced Thinly
  • 50 g Carrot Peeled and Sliced Thinly
  • 50 g Celery Sliced Thinly
  • 50 g Leek Sliced Thinly
  • 2 Bay Leaf
  • 2 sprigs Thyme
  • 4 Parsley Stalks
  • 4 Peppercorns
  • 400 g Chicken Bones
  • 1000 ml Water

Instructions
 

  • Place all ingredients into a pot
  • Bring to the boil than turn down to a simmer for 6 hours
  • Strain through a fine strainer, cheesecloth or fine filter
  • Refrigerate until needed or freeze immediately if not required for more than 48hrs

Nutrition

Calories: 84kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 139mgPotassium: 453mgFiber: 4gSugar: 7gVitamin A: 9843IUVitamin C: 23mgCalcium: 108mgIron: 2mg
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