White Stock

January is National Soup Month. If you want to prepare a great soup, you need to start with a great stock. In this video, I demonstrate how to make a flavorful and nutrient rich White Stock. I use chicken bones for the nourishing element. The final product will be excellent as the base for delicious soups and sauces.

Ingredients:
2 1/2 lbs. Chicken Bones
4 oz. Carrots
4 oz. Celery
8 oz. Onions
2 1/2 Quarts Water
1 Bouquet Garni - a few sprigs of parsley and thyme, 1 bay leaf, wrapped in the green top of a leek and tied with Butcher's twine
12 Peppercorns

Directions:
Simmer all ingredients 5-6 hours. Strain White Stock and store liquid in several small containers.
*White Stock will keep fresh 3 days in the refrigerator or 6 months in the freezer.

Видео White Stock канала Christine Mills