White Poultry Stock Recipe
Summary
Ingredients
2 pounds chicken pieces or bones (or 2 chicken carcasses)
6 cups water (or water to cover, if using carcasses)
1 cup thickly sliced carrots
1 cup thickly sliced leeks
1 cup thickly sliced celery
1/2 cup sliced turnips
1/2 cup shredded spinach
1 clove garlic
1 bay leaf
1/2 teaspoon turmeric
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.
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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