Chicken Stock

Ingredients

• 10 lbs. chicken bones, pre-roasted ~ 1 hr.
• Mirepoix:
• 1 lb. onion (part of this can be leeks), chopped
• 8 ounces carrots (or 8 oz. mushroom stems), chopped
• 8 ounces celery, chopped
• 1 bay leaf
• 1/4 teaspoon thyme (or 3-4 fresh thyme sprigs)
• 1/4 teaspoon peppercorns
• 6 parsley stems
• 2 whole cloves

Method

• 1. Pre-roast chicken bones for a deeper stock color; blanch chicken bones if a white
• stock is desired. To blanch: Place bones in a stock pot, cover with cold water and bring to a boil. Drain and rinse.
• 2. Place either the pre-roasted bones or the blanched bones in a stock pot and cover with cold water. Bring to a boil, reduce heat to simmer and skim the scum carefully.
• 3. Add the mirepoix and sachet ingredients.
• 4. Simmer for required length of time, skimming the surface as often as necessary for 2 1/2-3 hours. Add water if necessary to keep bones covered.
• 5. Strain throught a china cap lined with several layers of cheesecloth.
• 6. Cool the stock in a waterbath and refrigerate.

Notes

• NOTES:
• NOTES : This recipe makes 2 gallons or 128 one-cup servings. If a white chicken stock is desired, do not pre-roast the bones and use chopped mushroom stems instead of carrots; otherwise, for deeper color use carrots and pre-roast the bones.
• SERVINGS: 128
• SOURCE: Gisslen