White Chicken Stock

White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.

This recipe goes with Chicken Soup with Garlic, Saffron, and Tomatoes, Curried Chicken Corn Chowder, Wonton Soup, Thai Chicken and Coconut Soup

Yield: 10 cups (serving size: 1 cup)

Ingredients

• 1/2  teaspoon  black peppercorns
• 10  parsley sprigs
• 8  thyme sprigs
• 3  celery stalks, cut into 2-inch-thick pieces
• 3  bay leaves
• 2  medium onions, unpeeled and quartered
• 2  carrots, cut into 2-inch-thick pieces
• 2  garlic cloves, crushed
• 16  cups  cold water
• 6  pounds  chicken pieces

Preparation

Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.

Nutritional Information

Calories:

28 (26% from fat)

Fat:

0.8g (sat 0.2g,mono 0.3g,poly 0.2g)

Protein:

4.7g

Carbohydrate:

0.4g

Fiber:

0.1g

Cholesterol:

15mg

Iron:

0.3mg

Sodium:

18mg

Calcium:

4mg