Chicken Stock

  • Bones from 2 chickens, chopped into pieces
  • 1 small carrot, peeled and sliced
  • 1 small onion, quartered
  • 1 small stalk celery, sliced
  • Stems from 1 bunch parsley
  • 3 to 4 green leek leaves, sliced (optional)
  • 1 sprig fresh thyme or 1 pinch dried thyme
  • Bay leaf
  • 1/2 teaspoon white peppercorns
  • Mushroom scraps (optional)
  • Tomato scraps (optional)
  • 4 quarts water, approximately

In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.

Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.

Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.

Notes: To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.

Yield: 2 quarts

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