Chicken Stock - White

Place bones in an appropriate sized, heavy bottom stockpot. Add mirepoix. The ratio given above is more classic, once you've made it a few times let your personal preference make the final decision. Fill the stockpot with enough cold water to cover the bones by 2-3”. Cold water is used because some of the proteins contained in the bones will not dissolve in hot water. This may cause your stock be less flavorful and cloudy. Add your sachet. Heat stock on medium heat and bring to a simmer. Allowing the stock to heat slowly will help to dissolve certain proteins and will make your stock more flavorful and clear. Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow stock to boil or it will become cloudy and emulsify the remaining fat from the bones. Simmer for 4-6 hours, skimming with a ladle as necessary. After the stock is finished, pour through a strainer lined with cheesecloth. Discard bones, mirepoix and sachet leaving you with only the pure chicken stock.