Recipe #5722
White Stock (Poultry)
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h |
| Total: | 2 h 20 min |
Makes 8 cups (2 litres)
servings
servings
| Category: | Soups |
| Subcategory: | Broths |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 1/4 lb. (about 1 kg) poultry bones or carcass
- 1 leek, cut into big pieces
- 1 onion, cut into wedges
- 3 stalks celery, cut into big pieces
- 4 Irresistibles carrots*, peeled and cut into pieces
- 12 cups (3 litres) cold water
- 1 bouquet garni (parsley, thyme and bay leaves tied together)
- 5 Irresistibles peppercorns*
- 1 clove (optional)
Preparation
Clean bones or carcass and rinse thoroughly under cold running water.
Crush coarsely.
Put bones or carcass and water in a stockpot, and bring to a boil. Skim off scum that floats to the top.
Without stirring, add vegetables, bouquet garni and spices.
Simmer uncovered over low heat for 1½ to 2 hours.
Strain through a fine sieve and keep in the refrigerator.
Suggestion
If a whole chicken is used instead of bones, the result will be chicken broth instead of stock. The cooked chicken meat can be used in chicken pot pies, salads, sandwichs, chicken fried rice, or chicken à la king.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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White stock (poultry) with coconut milk and ginger
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