Chicken Stock – White

• 5 kg (11 lb) chicken carcasses
• 400 g (14

Rinse the chicken carcasses under cold running water and drain well. Place the carcasses in a large stockpot and cover with cold water. Bring to the boil, then skim immediately and reduce the heat to a gentle simmer. Add the vegetables and bay leaf and simmer for 2½ hours, skimming every 30 minutes. Remove from the heat and pass the stock through muslin (cheesecloth) to remove