White chicken stock

Name: White chicken stock
Cuisine: Chinese
Ingredients: pinch of salt; 10 white peppercorns; 1 kg chicken bones, cut into walnut-size pieces; 2 sticks celery; 1 leek leek; 1 onion onion; 1 clove clove; 1 sprig thyme; 1 small bay leaf; 6 parsley stalks

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

Because is has not been exposed to dry heat, white chicken stock does not brown. It is used for general purposes, such as soups and sauces, and for dishes where colour is important, such as vegetables, rice and cream-or white-coloured sauces.

Ingredients

1 kg chicken bones, cut into walnut-size pieces
2 sticks celery
1

Asia
China
Stock
Gluten-free

Method

To remove blood and impurities, plunge the bones in boiling water. Bring the water back to the boil and remove the bones. Refresh them in cold water. Place the bones in a stockpot and cover with 3 litres of water. Bring to the boil and skim off any impurities. Simmer for 1 ½ hours.

Add vegetables and herbs and cook for a further 30 minutes. Ten minutes before the end of the cooking proc