White Chicken Stock
Back to Chicken VeloutéCooking
Step 1 of 4
1 of 4
Put chicken bones in a stockpot and cover with measured cold water. Bring slowly to a bare simmer, skimming thoroughly.
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What you are cooking with
- 2 kg Chicken wings and carcasses
- 200 g Onion, roughly chopped
- 150 g Carrot, roughly chopped
- 150 g Leek, washed
- 100 g Celery
- 15 g Parsley stalks
- 5 g Thyme
- 1 Bay leaf
- 4 L Cold water