Basic White Stock
Place the chicken in a large pot and cover with cold water.
Bring to a boil, then drain and rinse the chicken.
Place the chicken in the stockpot again and cover with cold water.
Skim the scum carefully.
Add the vegetables and herbs.
Simmer for 3-4 hours, make sure the chicken is submerged, adding more water if necessary.
Strain stock through a fine mesh strainer.
Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.
Monday, November 30, 2009 - 6:27pm
February 7, 2011
Here is my simple 3 minute take on chicken stock...no muss...no fuss...great results.