White chicken stock Free recipe And Books

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White chicken stock Free recipe and books

So you would like to know how to make White chicken stock Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

white chicken stock

1 onion
1 leek white part only
2 celery sticks
1 clove garlic
1 carrot
1kg chicken necks
1kg chicken winglets
1L dry white wine
3L water
1 fresh thyme sprig
1 fresh parsley sprig
1 bay leaf
10 white peppercorns crushed

Peel wash and cut all the vegembles into a mirepoix (dice).
Place the pieces of chicken in a large saucepan with the vegetabies and wine and cover with water.
Bring to the boil and skim offany scum that rises to the surface.
Add the the herbs and peppercorns and simmer for at least 5 hours skimming frequently
Pass the stock through a double layer of muslin and leave to cool then refrigerate.
By the next day the stock should have set into a nice jelly allowing any excess fat to be scooped from the surface.
This is used for soups cream sauces rice and to add flavour to light dishes.


For a really good flavour this must be made with a fresh chicken particularly an older boiling fowl or it can be made with wings and necks. If using a whole chicken this should be cut into 46 pieces. Barely cover the chicken pieces with cold water bring to the boil and skim until clear. Add some coarsely chopped carrots onions and celery some seasoning 12 bay leaves and a small bunch of fresh herbs such as oregano thyme or marjoram. Cook gently for 1 hour or a little longer. Strain and use the chicken for a separate meal. When cool lift off the thin layer of fat from the surface before use.
  • Demi glace

    3 litres brown chicken stock (qv)
    6 tablespoons vegetable oil
    2 carrots coarsely chopped
    1 onion coarsely chopped
    2 celery sticks coarsely chopped
    1 leek coarsely chopped
    90g plain flour
    6 fresh ripe tomatoes sliced
    salt and pepper
    1 fresh thyme sprig
    1 fresh parsley sprig
    1 fresh rosemary sprig
    1 bay leaf

    Reduce the stock by one third.
    Heat the oil in a frying pan then saute the carrots first.
    When they are slightly coloured add the onion celery and leek and cook until soft and golden. Add the flour stirring well and cook for a fiurther 1015 minutes.
    Add the tomatoes and cook for a few more minutes then season with salt and pepper.
    Lastly add the herbs.
    Pour in the stock and bring to the boil stirring occasionally and simmer for at least 1 hour skimming the surface of impurities when necessary.
    Pass the demi glace through a double muslin and leave to cool.
    Store in the refrigerator.

    Strictly speaking veal bones are the main ingredients for a stock to convert to a demiglace. Chicken bones give a lighter result however which is why I much prefer using a chicken stock as the basis for our demiglace. I also include a little flour as it absorbs and retains the truffle and madeira flavours indeed all flavours so well when added later.


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