White Poultry Stock Recipe

Summary

MethodMain Ingredient

Ingredients

 Chicken pieces2 Pound
 Water6 Cup (16 tbs)
 1 cup thickly sliced carrots
 1 cup thickly sliced leeks
 1 cup thickly sliced celery
 Turnips1/2 Cup (16 tbs), sliced
 Spinach1/2 Cup (16 tbs), shredded
 Garlic1 Clove (5gm)
 Bay Leaf1
 Turmeric1/2 Teaspoon

Directions

Combine all ingredients in a large stockpot.
Bring to a boil and skim off any foam that rises to the top.
Reduce heat, cover, and simmer for 3 hours.
Strain and refrigerate overnight.
Remove fat from the surface, refrigerate or freeze.
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