Brown Or White Chicken Stock

Brown Or White Chicken Stock


1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces.

2. Brown them over med-hi heat in oil.

3. Drain the oil.

4. Add broth, herbs, and enough water to cover by 1/2 inch.

5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed.

6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock.

7. Now it is ready for use!

8. White Stock: Do everything as instructed above, except do not brown the bits in oil.

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Nutrition

Ingredients