White Poultry Stock – Professional Recipe

Ingredients (for about 1 liter of stock)

• 1 kg poultry carcasses and giblets

• 1 poultry bird for poaching

• 100 g carrots cut into large cubes (mirepoix)

• 100 g onions cut into large cubes (mirepoix)

• 200 g white part of leeks

• 80 g celery stalks

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 1.5 liters cold water

• No salt

Preparation

1. Blanch the carcasses, giblets, and poultry
   Place the carcasses, giblets, and dressed, tied poultry in a pot.
   Add cold water, bring to a boil, then simmer for a few minutes.
   This removes impurities and yields a clear stock.

2. Cool and rinse
   Drain the bones, trimmings, and poultry, then rinse thoroughly with cold water to remove all impurities and residue.

3. Cooking
   Return the bones, trimmings, and poultry to a clean pot and add 1.5 liters of cold water.
   Bring to a boil, then regularly skim the surface to remove impurities.

4. Add aromatic garnish
   Add the following aromatic garnish:

• Bouquet garni (thyme, bay leaf, parsley, celery)

• White part of leeks

• Celery

• Carrots

• Onions

• An onion studded with cloves (to subtly flavor)
  Do not add salt at this stage.

5. Slow cooking
   Reduce heat to maintain a gentle simmer.
   Cook uncovered for 2.5 to 3 hours.
   Regularly skim to keep the stock clear and bright.

6. Degrease
   At the end of cooking, carefully remove the fat that rises to the surface with a ladle or spoon.

7. Strain and store
   Remove bones and vegetables with a ladle.
   Strain the stock through a chinois or fine sieve to obtain a perfectly clear liquid.
   Let cool before portioning and freezing.

Important
Never salt poultry stock without knowing exactly what it will be used for.
White stock is a neutral base designed for many uses: white sauces, jus, risottos, braises, soups, etc.
Final seasoning should be done at the finishing of the dish.