White Chicken Stock from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Name: White Chicken Stock from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Ingredients: Salt; 6 ounces (180 g) onion, diced; 8 ounces (240 g) celery, diced; 3½ ounces (105 g) carrot, diced; Sachet d’épices (1 bunch green leek tops, 3 teaspoons white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); 3½ pounds (1½ kg) chicken backs or carcasses, cut into 2-inch (5 cm) pieces; 7 ounces (210 g) chicken feet, blanched (see method in Chicken Jus)

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This is our most used and valuable stock. Period. (White designates that the bones are not roasted before being simmered; brown denotes that the bones have been roasted.)

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Ingredients

Salt
6 ounces (180 g) onion, diced
8 ounces (240 g) celery, diced
3½ ounces (105 g) carrot, diced
Sachet d’épices (1 bunch green leek tops, 3 teaspoons white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth)
3½ pounds (1½ kg) chicken backs or carcasses, cut into 2-inch (5 cm) pieces
7 ounces (210 g) chicken feet, blanched (see method in Chicken Jus)