White Chicken Stock

Yield:     50 Liters

Ingredients:

40           Kg           Chicken bones/carcasses cut in 3-inch length

60           Liter       Cold water

4,5          Kg           White Mirepoix, 2 kg onions peeled, 1.5 kg Leek, white part, 1 kg celery stalk including leaves.

15           g              Thyme, dry

25           g              Parsley stems

5              pcs         Bay leaf, dry

15           g              Whole cloves

15           g              Peppercorns, crushed

Salt to taste

Method of Preparation:

• Rinse the bones/carcasses in cold water; blanch them if they are frozen. (See below)
• Place bones/carcasses into a large stockpot or tilting pan.
• Cover with fresh cold water. Bring slowly to a boil over a medium-high heat and reduce to a simmer.
• Skim the surface, as necessary.
• Add onions, leek, celery, parsley stems and spices (dry thyme, dry bay leaves, whole cloves and crushed peppercorns).
• Simmer the stock for 5 hours. Remove scum as it accumulates.
• Season to taste (salt).
• Skim, strain trough a cloth, cool and store properly. 

Note about Blanching Bones: (only when frozen)

Place the frozen bones/carcasses in a stockpot or tilting pan. Cover them with cold water. Bring the water to a slow boil. Skim the surface as necessary. Once a full boil has been reached, drain the bones through a sieve or allow the water to drain through a spigot. Discard this water. Rinse the bones thoroughly to remove any debris or scum.