White Stock

We carefully prepared our white stock, as we know it is essential to any quality sauce (for our roasted chicken) or soup (mushroom soup).

Points that we followed:
- cooked slowly/simmer
- should not be covered
- scum and fat were removed as they accumulate

Ingredients:

• 2 kgs Chicken Bone


• 5 lit Water


• 1 no Onion (large)


• 1 stick Celery


• 1 tsp Thyme


• 1 tsp Parsley


• 1 Bay leaf


• 5-7 Cloves


• 10 Peppercorns

Methods:
1. Wash bones in cold water.
2. Place bones in stockpot and cover with cold water. Heat to the boiling point (blanch).
3. Drain.
4. Cover bones with fresh water. Add vegetables and spices.

5. Simmer for ~ 3 hours. Remove scum as it accumulates.
6. Skim and strain.

Notes:If stock is not going to be used immediately, to prevent spoilage, it should be cooled as quickly as possible by placing the container in cold running water. It should then be refrigerated.