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
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$
Cancel anytime
All My Chefs suggests
Other recipes by Daniel Boulud