Chicken stock


Makes about 1 gallon (3.8 L)

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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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