White Chicken Stock

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
White stock has a light, clean flavor the provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.
== Ingredients ==
* 1/2 teaspoon black peppercorns
* 10 parsley sprigs
* 8 thyme sprigs
* 3 celery stalks, cut into 2-inch pieces
* 3 bay leaves
* 2 onions, unpeeled and quartered
* 2 carrots, cut into 2-inch pieces
* 2 garlic cloves, crushed
* 16 cups cold water
* 6 pounds chicken pieces
== Directions ==
# Place first 8 ingredients in an 8-quart stockpot; add water and chicken.
# Bring mixture to a boil over medium heat.
# Reduce heat, and simmer, uncovered, 3 hours.
# Strain stock through a fine sieve into a large bowl.
# Reserve chicken for another use; discard remaining solids.
# Skim solidified fat from surface of broth, and discard.
Yield: 10 cups (serving size: 1 cup)
Category:Stock and broth Recipes
Category:American Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Parsley Recipes
Category:Thyme Recipes
Category:Celery Recipes
Category:Bay Leaf Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Water Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes