White chicken stock is less flavorful but more subtle than brown chicken stock. It is useful for sauces where a pure white appearance is important and as a poaching liquid for white stews (blanquettes).
Because the chicken carcasses are not browned in the oven before being moistened, it is important that they be well trimmed of fat before being put into the stockpot. White chicken stock will render more fat than brown once it is simmering in the pot, so be especially careful to keep the stock from boiling, and be sure to skim frequently.
If white chicken stock is prepared with only carcasses—without meaty chicken parts such as drumsticks—it will be cloudy unless the carcasses are thoroughly sweated or blanched before the water is added. Clouding is not a problem if the stock is to be used in an opaque sauce containing cream, but if the clarity of the stock is important, be sure to include drumsticks or wings, as in this recipe.
|chicken carcasses, drumsticks, or wings|
|bouquet garni (
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.