White Chicken Stock
A base to most chicken soups and sauces. Chicken stock is also a great poaching and braising liquid.
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.
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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