Chicken stock
By
Eric Ripert
Chef
Premium
Makes 3 quarts
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
- 6 pounds chicken backs
- 5 quarts cold water
Instructions
Rinse the chicken well under cold running water and place it in a medium-size stockpot. Cover with water; the chicken should be covered by 2 inches.
Bring the water to a boil and then turn the heat down to a low simmer.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Paul Bocuse
chef
Premium
By
Alain Ducasse
Chef
Premium
3
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
Other recipes by Eric Ripert
Premium
3
By
Eric Ripert
Chef
Premium
By
Eric Ripert
Chef
Premium
By
Eric Ripert
Chef
Premium
By
Eric Ripert
Chef