Chicken Stock Recipe

Makes 3.84 L

  1. Rinse the bones under cool running water and place them in an appropriate size stockpot.
  2. Add the cold water to cover the bones by about 5 cm- Slowly bring to a simmer. Skim the surface as necessary.
  3. Simmer for 3 to 4 hours at approximately 82°C.
  4. Add the mirepoix and sachet and continue to simmer the stock 1 hour more, skimming as necessary and tasting from time to time.
  5. Strain the stock. It may be used now (degrease by skimming, if necessary) or rapidly cooled and stored for later use.