White Chicken Stock Recipe
Summary
Ingredients
| Chicken bones 1 kg | ||
| Carrots | 100 Gram | |
| Onions | 50 Gram | |
| Leek | 1 Medium | |
| Celery 1 stalk | ||
| Garlic | 1 Clove (5gm) | |
| Bouquet garni | 1 | |
| Clove | 1 | |
| Water | 2 Liter | |
Directions
Wash the bones and break them, put in a large casserole, add water.
Bring to the boil and leave it for 1 to 2 minutes.
Drain and discard the water.
Peel, wash and cut the vegetables coarsely.
Stick the clove into the onion.
Return the bones to the casserole, cover with cold water, and the vegetables.
Do not add salt.
Bring to the boil and skim.
Allow to simmer for 3 hours.
Remove from heat and strain immediately
Bring to the boil and leave it for 1 to 2 minutes.
Drain and discard the water.
Peel, wash and cut the vegetables coarsely.
Stick the clove into the onion.
Return the bones to the casserole, cover with cold water, and the vegetables.
Do not add salt.
Bring to the boil and skim.
Allow to simmer for 3 hours.
Remove from heat and strain immediately
Chef
