White Chicken Stock

 Stock is the flavourful liquid which is an extract from the bones the flavour and the aroma of the stock is so delightful. The stocks are the supplement of water. If we use stock we don't wanna use the water. But the chicken stock is only used in the chicken dishes which are white-based. 

Nutritional Value:-

Chicken Broth	Chicken Stock
Calories	38	86
Carbs	3 grams	8.5 grams
Fat	1 gram	3 grams
Protein	5 grams	6 grams
Thiamine	0% of the RDI	6% of the RDI
Riboflavin	4% of the RDI	12% of the RDI
Niacin	16% of the RDI	19% of the RDI
Vitamin B6	1% of the RDI	7% of the RDI
Folate	0% of the RDI	3% of the RDI
Phosphorus	7% of the RDI	6% of the RDI
Potassium	6% of the RDI	7% of the RDI
Selenium	0% of the RDI	8% of the RDI
Copper	6% of the RDI	6% of the RDI

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Ingredients:-

1. Chicken Bones, 4 kg
2. White Mirepoix, 500 grams
3. Water, 6 litres
4. Sachet d' epices, 1 no.
5. Yields, 4 litres

Method Of Cooking:-

1. Clean and wash the chicken bones to remove any dirt and blood.
2. Cut the bones into smaller pieces, put in cold water and slowly bring to boil. Discard the water as it will have impurities such as coagulation blood, and refill the pot with fresh cold water and bring to a boil.
3. Lower the heat and simmer the stock for three to four hours.
4. Add the mirepoix only in the last one hours remaining and the sachet 30 minutes before the finishing time.
5. Skim the stock from time to time, as the impurities will rise to the top.
6. Remove the stock from the fire and strain it and cool immediately for the usage.
7. Strain the stock and cool immediately.
8. Refill the pot with more water and boil for one hour to get a remoulade.

Remarks:-

• Any uncooked chicken bones will work for this application.
• The initial blanching phase removes impurities resulting in a clean flavour and clean colour.
• White mirepoix:- onion, carrot and celery finely chopped.
• Sachet d' epices is a French word which means sachet of spices.
•  In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.
• Add the unroasted mirepoix on top along with any other desired flavour.
• Simmer the stock for two hours and then strain it.