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White chicken stock recipe And Books

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White chicken stock recipe and books

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


white chicken stock
fonds blanc de volaille
ladenis

1kg chicken carcass necks wings and feet or 1 boiling fowl
1 veal knuckle bone or calfs tongue
100g carrots
white part of 1 leek
1/2 celery stalk
100g mushrooms
1 onion
1 clove
1 bouquet garni
20g butter

Wash and finely slice the carrots leek celery and mushrooms.
Heat the butter in the saucepan and sweat the vegetables.
Add the boiling fowl or carcasses together with the veal bone or tongue.
Cover with cold water and bring to the boil.
Lower the heat and simmer gently skimming the surface frequently.
After 10 minutes cooking time add the onion spiked with the clove and the bouquet gami.
Cook for a further 2 hours and 20 minutes then strain the stock into a bowl through a muslinlined sieve. Set aside in a cool place.
As with all stocks do not refrigerate until it is completely cold.
The stock will keep in the refrigerator for 1 week or for several weeks in the freezer.


(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty White chicken stock recepie. Check out these great recipe books and learn how to make White chicken stock!
View Recipe Books - White Recipe


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