Chicken Stock

● Production6 COMPONENTS360MIN EXECUTION

COMPONENTS — 6

Chicken Bones/Carcasses

8 lbs

Mirepoix

2 lbs

Bay Leaves

2 each

Black Peppercorns

1 tsp

Fresh Thyme

4 sprigs

Parsley Stems

1 bunch

Rinse chicken bones, place in stockpot

Cover with cold water, bring to gentle simmer

Skim impurities as they rise

Add mirepoix and aromatics after 1 hour

Simmer 4–6 hours total, strain through chinois

Cool per HACCP: ice bath to below 70°F in 2 hours, below 41°F in 6 hours

simmer4–6 hours

coolbelow 41°F within 6 hours

Target Execution

360:00