A true French white chicken stock is the secret weapon of professional kitchens. Unlike broth, which is made from meat and cooks quickly, stock is made from bones and connective tissue simmered slowly to extract gelatin, resulting in a rich, silky mouthfeel. This neutral base is essential for sauces, soups, and risottos.
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8 items
Rinse the chicken bones thoroughly in cold water to remove any blood or impurities.
Place bones in a large stockpot and cover with cold water by about 2 inches. Immersing in cold water promotes clear extraction.
Bring to a over medium heat. Do not boil vigorously. As it heats, gray scum will rise to the surface.
Carefully skim off all the scum with a ladle or skimmer. This is crucial for a clear stock.
Add the aromatic vegetables (mirepoix), bouquet garni, and peppercorns.
very gently (uncovered) for 3-4 hours. The water should "smile" with just an occasional bubble breaking the surface.
Strain carefully through a fine-mesh sieve lined with cheesecloth. Do not press on the solids, or the stock will become cloudy.
Cool rapidly. Ideally, place the pot in an ice bath.
