White Poultry Stock Recipe
Ingredients
| Chicken pieces | 2 Pound | |
| Water | 6 Cup (16 tbs) | |
| 1 cup thickly sliced carrots | ||
| 1 cup thickly sliced leeks | ||
| 1 cup thickly sliced celery | ||
| Turnips | 1/2 Cup (16 tbs), sliced | |
| Spinach | 1/2 Cup (16 tbs), shredded | |
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Turmeric | 1/2 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.
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.
Chef
