A foundational recipe for making a versatile and flavorful white stock, perfect for soups, sauces, and stews.
Preparation time
15min
Cooking time
6h
Ingredients
8 Servings
- 2 bay leaves
- 250 g carrots
- 250 g celery
- 1800 g chicken bones
- 100 g leek
- 500 g onions
- 50 g parsley stems
- 5 g thyme
- 4500 ml water
- 5 g whole black peppercorns
Directions
Step 1
Place the chicken bones in a large stockpot.
Step 2
Add the water to the pot and bring to a boil.
Step 3
Reduce the heat and simmer, skimming off any foam that rises to the surface.
Step 4
Add the onions, carrots, celery, leek, parsley stems, thyme, bay leaves, and peppercorns to the pot.
Step 5
Continue to simmer for 4 to 6 hours, skimming occasionally.
Step 6
Strain the stock through a fine-mesh sieve or cheesecloth.
Step 7
Cool the stock quickly by placing the pot in a sink full of ice water.
Step 8
Store the stock in the refrigerator for up to 3 days or freeze for up to 3 months.