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White Stock
White Stock is a traditional British recipe for a classic clear stock made from chicken bones cooked in water with vegetables, herbs, cloves and black pepper. The full recipe is presented here and I hope you enjoy this classic British version of: White Stock.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Herb RecipesVegetable RecipesBritish Recipes
This is a classic light chicken bone stock (that's clear) and which can be used as the basis for many soups and stews. It's one of the basic recipes that should be in every cook's repertoire.
Ingredients:
3kg chicken bones
6l water
200g onion, chopped
100g carrots, chopped
100g celery, chopped
1
bay leaf
1/4 tsp dried thyme
1/4 tsp
black peppercorns
4
parsley leaves
2 cloves
Method:
This is a great way of using-up chicken bones, feet and any wing tips that you may have removed for other recipes. Store these in the freezer until you have enough for a white stock.
Wash the bones and chicken pieces then place in a large pan or stockpot and cover with the water. Heat over a medium flame until the mixture just comes to a boil then reduce to the barest simmer and skim the surface to remove and fat or scum.
Tie the spices in a muslin bag and add to the stock. Continue simmering for about 4 hours, adding water as necessary to ensure that the bones are covered. Strain through a chinois (fine sieve) or a double layer of muslin then place the strained stock in a bath of cold water (or a sink filled with water) to cool rapidly.
Remove and discard any fat from the top of the chilled stock then return to a cleaned pan, bring back to a boil and reduce as necessary (depends on whether you need a stronger-flavoured stock or not).
