White Chicken Stock                 

Ingredients

  • 8 lbs chicken bones, cartilage, and trim

  • 1 lb medium dice Standard or White Mirepoix

  • 6 qts cold water

  • 1 each Bouquet Garnis or Sachet d’Epices

White Chicken Stock

Method

  1. Rinse bones with cold water and place in a stock pot with cold water so the bones are covered by two inches of water.

  2. Bring to a boil slowly and then rinse the bones and refill with cold water. This will help remove impurities.

  3. Bring to a low simmer and maintain it throughout the cooking process (180–185F). Cook for 3–4 hours. The bubbles should break the surface of the stock infrequently. 

  4. Skim often to remove the foam and fat that forms on top of the water. Removing it will result in a clear stock with no impurities that can spoil or sour it.

  5. Add mirepoix when there is 2 hours of cooking left.

  6. Add the herbs when there is 45 minutes left.

  7. Strain through a China cap or strainer, then chinois or cheesecloth, and then cool in an ice bath.