White Chicken Stock
White and brown chicken stock were not terms I was familiar with prior to beginning this journey. Chicken stock was chicken stock. It either came from a Costco rotisserie carcass combined with all of the leftover veggie bits saved in our freezer, or a cardboard carton at the supermarket. Low sodium, every time.
So when I knew I would be making “real” chicken stock, I got excited. Let’s hope this excitement lasts, because stock is the base of myriad sauces and its making is an endeavor of clear significance to James Patterson. So much so, that he has created the 7 tenets of stock-making. I followed these tenets to the best of my ability, but couldn’t help occasionally prodding the floaties.
Uncooked Mirepoix
Raw Chicken Carcasses
Bouquet Garni
We get our chicken from Bent Limb Farm, a local pasture with free-range chickens and fresh grass/dirt. The stock developed a deeper golden color than internet white stocks, and I attribute that to the deeper yellow (as opposed to white) fat deposits from the free-ranging poultry. Support your local farmer!
