Quick Bites from Pender

White Chicken Stock – Culinary School Method

In Lessons From Cooking School, Recipes on March 11, 2010 at 3:59 am

chicken-stock-and-a-cock

I was going to make a joke about the fine looking cock in the photo above, but I think I’ll skip the silliness today and get right to the point:

White Stock — What’s Up?

It’s about clarity, flavour, and gelatin content — an (almost) colourless liquid used in white sauces, soups, and for cooking rice & vegetables.

It also takes much less time to make than brown stock.

I use brown and/or white stock almost everyday — and when I read the list of ingredients on packaged stocks, even organic brands, I retreat from the soup aisle to the Meat Dept, where I pick myself up another package of bones.

White Chicken Stock

Yield: approx 3 Quarts/Litres

Chicken Bones (necks & backs are best 5 lb 2 kg
Onion, large dice 1½ C 200 g
Celery, large dice ¾ C 100 g
Leek, large dice ¾ C 100 g
Bouquet Garnii 6 peppercorns, 2 sprigs thyme, 6 sprigs parsley, 2 bay leaves

lb=pound            kg=kilogram       C=Cup                   g=gram

T=Tablespoon   Q=Quart              L=Litre

Rinse the bones well in cold water, pouring off as many impurities as you can.  Cover the bones with cold water by at least 2-3” (see Tips below).

Bring to a boil over med-high heat.  Immediately reduce the heat to a SLOW simmer, and skim the surface of the water to remove impurities.  Add the onion, celery, leek and bouquet garnii and continue to simmer for 1-2 hours, occasionally skimming the surface.

Strain the liquid through 2 layers of cheesecloth set in a conical strainer/colander, degrease and cool rapidly.  Use immediately or refrigerate, covered, for up to 5 days.  Can also be frozen for up to 6 weeks.

Tips:

  • NEVER salt a stock.  Season the dishes you create from the stock, not the stock itself.
  • Carrot is omitted from the mirepoix in a White Chicken Stock, as it will add unwanted colour to the finished stock.
  • You can use the same method to make beef or veal white stock (carrots optional).
  • The more skin and fat you trim from the bones before you start, the less you’ll have to skim during the simmering.
  • The standard water-to-bone ratio that I learned is to add enough water to cover the bones, then add one third that amount again.
  • To remove impurities during simmering and to degrease after straining, use a spoon or ladle to skim the surface of the stock.
  • It’s easier to degrease a stock that has been refrigerated.  Simply remove the solid fat from the surface of the cold liquid.
  • My stock in these pics actually has a little more colour than I’d like.  I accidentally left the pot simmering for an hour too long…don’t let that happen to you.

white-chicken-stock

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  1. Thank you thank you thank you. Really appreciate the spices and the no salt at the begining advice.

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