Information
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes 12 cups
Notes
Blonde stocks definitely have more fun.
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.
Nutritional Information
Nutrients per serving
9kcal (0%)
1mg (0%)
0mg (0%)
22mcg RAE (1%)
13mg
1mg
0g
0g
0g
0g
1mg (0%)
100mg (4%)
0g (0%)
0g (1%)
0mg (0%)