Blond Chicken Stock
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| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 1 hour |
| Source | The Daily Soup Cookbook by Leslie Kaul and Bob Spiegel (pg 226) |
| Yield / serves | 12 cups |
| Rating | (unrated) |
Ingredients
- 2 lbs chicken backs and necks
- 12 c mineral or filtered water
- 1 large Spanish onion, chopped
- 2 celery stalks with leaves, chopped
- 2 carrots, chopped
- 1/2 c white wine
- 1 t kosher salt
- 1/2 t whole black peppercorns
Preparation
Combine all the ingredients in a large stockpot. Bring to a boil over medium-high heat, partially cover, and simmer for 1 hour.
Strain the stock and discard solids.
Refrigerate until ready to use.
