How Michelin Restaurants make white chicken stock | Adam Byatt

Adam Byatt's White Chicken Stock A crystal-clear, restaurant-quality stock — the foundation for sauces, soups, ramens, and more. Takes patience, but the result is pure liquid gold. 1kg chicken wings (three-joint) 4 litres cold water (4:1 ratio) 3 celery stalks, large cut 1 leek (white part only), large cut 1 onion, large cut 4 garlic cloves 4 thyme sprigs 2 bay leaves 1 rosemary sprig 5g black peppercorns - Wash all vegetables thoroughly, drain well to remove any grit. Blanch wings: cover with cold water, bring to a fast boil, then drain and rinse — this removes impurities for a clean, crystal-clear stock. Return wings to pan with 4L fresh cold water, add vegetables, herbs, and peppercorns. Bring to a very gentle simmer and cook 4 hours, keeping it just ticking over — do not boil or the stock will cloud. Strain carefully through muslin and a fine sieve, removing all solids and impurities. Skim any fat from the surface. Cool rapidly, then refrigerate or freeze for later use.