White chicken stock is chicken stock where the chicken carcass or whatever you are using have been blanched instead of being roasted or sauteed.
By blanching the chicken first some of the fat and impurities gets removed and can easily be discarded with the blanching water, this results in a clearer stock.
After the stock has been made it’s important to store it in the refrigerator overnight. This makes the fat set on the surface of the stock where it can then be scraped off and discarded. After that the stock can be stored in the fridge for up to five days or the freezer for about three months. Make sure you mark the container you are storing the stock in with the date it was made.
The stock can of course be used for a variety of uses… stocks, braising vegetables, cooking lentils, sauces etc. etc.
It’s a bit of work but it’s so much better than stock you can buy in the supermarket!
This recipe yields about 1.5 liter of stock.
Ingredients for the White chicken stock:
1.5 kg chicken wings (preferably organic)
200g carrots, cut into chunks
2 leeks, white part only, cut into chunks
Half a celery stalk, coarsely chopped
1 onion, studded with 2 cloves
150g button mushrooms, thinly sliced
Six whole black peppercorns
1 bouquet garni (one leek leaf, six parsley stalks, one bay leaf, one sprig of thyme. Herbs wrapped in the leek leaf and tied at both ends with kitchen string.)
Preparing the White chicken stock:
Start by blanching the chicken wings. Put them in a casserole or stock pot (at least 6-7 liters big), cover with 3 liters of cold water. Put the pot on high heat and bring to the boil. Simmer for 5 minutes. Remove the chicken wings from the pot with tongs or a spoon, put into a large colander and rinse thoroughly under cold water. Set aside and throw away the water in the pot and wash it out. The reason why we remove the chicken wings from the pot in this way is to not poor the impurities and scum from the pan over them while in the colander.
Return the chicken wings to the pot and cover with 2.5 liters cold water. Bring to the boil over a low heat and then immediately lower the heat and keep at a simmer.
After 5 minutes of simmering, skim the surface of foam and fat, then add all the other ingredients.
Cook gently for 2 hours, skimming the surface whenever necessary to keep the stock as clear as possible.
Put a bowl large enough to hold the stock in the sink or in a larger bowl. Fill the sink (or bowl) with cold water and add a few ice cubes.
Strain the stock into the smaller bowl through a chinois (a fine-meshed conical sieve) lined with muslin. Let cool in the bowl.
Transfer to a container and put in the fridge overnight. The next day you can easily remove any fat that will at this point have gathered at the surface of the stock.
Refrigerate and use within 4 or 5 days or freeze for up to 3 months (I mark the container with painters tape so that I can write the contents and date produced).