Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Blonde Chicken Stock
Blonde stocks definitely have more fun.
Yield : Makes 12 cups
Ingredients
- 2 pounds chicken backs and necks
- 12 cups mineral or filtered water
- 1 large Spanish onion, chopped
- 2 celery stalks with leaves, chopped
- 2 carrots, chopped
- ½ cup white wine
- 1 teaspoon kosher salt
- ½ teaspoon whole black peppercorns
Directions
1. Combine all the ingredients in a large stockpot.
2. Bring to a boil over medium-high heat, reduce heat, partially cover, and simmer for 1 hour.
3. Strain the stock and discard solids.
4. Refrigerate until ready to use.
© 1999 Carla Ruben, Bob Spiegal, and Peter Siegal
Note from Cookstr's Editors
Nutritional information is based on 24 servings.
Nutritional Information
Nutrients per serving
9 kcal
0 % daily value
0 % daily value
1 % daily value
13 mg
1 mg
0 g
0 g
0 g
0 g
1 mg
100 mg
0 g
0 g
0 % daily value
