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Blonde Chicken Stock

This image courtesy of Joseph DeLeo

Blonde stocks definitely have more fun.

Makes12 cups

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationhealthy, kosher, lactose-free, low calorie, low carb, low-fat, peanut free, tree nut free

Five Ingredients or LessYes

Moodblue

Type of Dishstock

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

Instructions

  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.

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I will make my own chicken stock from now on. Best when you make the stock a day ahead. Cool on the stove, then refrigerate. The layer of oil is much easier to remove the next day.

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