Chicken Stock -White

Chicken Stock -White

For 3.75 ltr.

Ingredients

1. Chicken bones   : 3.6 Kg.
2. Water or remouillage   : 5.75 ltr.
3. White mirepoix   : 450 gm.
4. sachet d’epices   : 1 EA.

Method

• Rinse the bones.
• Combine the bones and water.
• Bring the stock to a boil over low heat.
• Skim the surface.
• Simmer the stock for 4 to 5 hours.
• Add the mirepoix and sachet d’epices in the last hour of simmering.
• Strain the stock carefully.