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Le Cordon Bleu News, 08/01/2013
Prepare a white chicken stock
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Technique : prepare a white chicken stock
Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions.
There are two main types of stock used in cuisine: white stocks which include white veal stock, white chicken stock and vegetable stock, and brown stocks which include brown veal stock, brown chicken stock and brown game stock.
Here is the technique for making a white chicken stock, as explained by the Chefs Le Cordon Bleu:
Makes 1.5 to 2 litres white chicken stock:
  • 750 g chicken bones and carcasses, chopped
  • 1 onion, halved
  • 2 cloves
  • 1 carrot, halved
  • 1 celery stalk, halved
  • 6 peppercorns
  • 1 bouquet garni
  • 2 to 3 litres water (enough to completely cover the bones)
how to prepare a white chicken stock white chicken stock cook a white chicken stock
Place the chicken bones and carcasses in a large saucepan. Stud half the onion with 2 cloves; add to the saucepan with the carrot, celery peppercorns, bouquet garni, remaining onion half and water. Bring to the boil; simmer for 1 hour, skimming if necessary. Strain through a china-cap sieve, cool. Refrigerate overnight (if possible), then skim any solidified fat from the surface. Alternatively, degrease and dab the surface with kitchen paper to absorb any remaining fat. White chicken stock freezes well.
This technique has been used in the following recipes:

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