Chicken stock
Makes about 1 gallon (3.8 L)
- 6 lbs chicken bones, wings, and/or trim, skinned, fat trimmed, rinsed, and patted dry (1.8 kg)
- 2 onions, peeled and cut into quarters
- 2 small carrots, peeled, and cut into 2-inch (5-cm) pieces
- 1 stalk celery, trimmed and cut into 2-inch (5-cm) pieces
- 1 medium leek, trimmed, split lengthwise, and rinsed
- 1 head garlic, split in half
- 1 bay leaf
- 5 sprigs parsley
- 1/2 teaspoon white peppercorns (1 g)
Instructions
Put the chicken bones and 7 quarts (6.6 L) of cold water in a tall stockpot and bring to a rolling boil. Add another 3 quarts (2.8 l) very cold water and skim off the fat that rises to the top. Reduce the heat to a simmer and skim regularly for 10 minutes.
Add the remaining ingredients to the pot and simmer, uncovered, for 4 hours, continuing to skim. Drain the stock into a colander set over a bowl. Discard the solids, then pass the liquid through a fine-mesh sieve lined with cheesecloth, and discard the solids. Chill and store, covered, in the refrigerator for up to 1 week, or freeze and use as needed.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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