A white chicken stock is the first step toward making brown chicken stock: it also has many uses of its own. White chicken stock cannot be made with the leftover bones from a roasted chicken (save those for brown chicken stock). Instead, purchase the ones from your local butcher, who will be happy to sell them to you cheap. If you can’t find chicken bones, substitute about 4 pounds of chicken legs, wings, and backs.

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Name: White Chicken Stock
Prep time: 15 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: 4 pounds chicken bones or 4 wings, and backs; 1 onion peeled and quartered; 1 carrot peeled and coarsely chopped; 2 stalks celery coarsely chopped; 2 leeks white parts only, trimmed and chopped; 1 bay leaf; Peppercorns; 3 to 4 sprigs fresh flat-leaf <span class='ingredien; 3 to 4 sprigs fresh thyme</

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INGREDIENTS

4 pounds chicken bones or 4 ; wings, and backs
1 onion ; peeled and quartered
1 carrot ; peeled and coarsely chopped
2 stalks celery ; coarsely chopped
2 leeks ; white parts only, trimmed and chopped
1 bay leaf
Peppercorns
3 to 4 sprigs fresh flat-leaf BigOvenBookmarker

Nutrition

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Serving Size: 1 recipe (2245g)
Recipe Makes: 1

Calories: 196
Calories from Fat: 10 (5%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 146.5mg		5 %
Potassium 893.7mg		24 %
Total Carbohydrate 45g		13 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 36.5g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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