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Chicken Stock Recipe-1581

Photo by: Joey De Leo
Comments: 0


Yield: Makes 2 quarts


  • 4 pounds chicken backs
  • 1 gallon cold water
  • 6 white peppercorns
  • 1 bay leaf
  • carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
  • 1 rib celery, cut across into 1-inch pieces
  • 1/2 onion, peeled and cut into 1-inch dice
  • 3 sprigs fresh Italian parsley


1.  Trim the excess fat from the chicken backs and rinse them well under cold running water. Place them in a large pot and cover with the gallon of water. Place over high heat and add the remaining ingredients.

2.  Bring to a boil, skimming off the impurities as they rise. Adjust the heat so the liquid is at a steady simmer. Cook for 3 hours.

3.  Strain through a fine-mesh sieve. Degrease the stock by ladling off the grease as it rises to the top.

4.  If you have more than 2 quarts, place the stock in a clean pot and boil until it is reduced to 2 quarts. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

© 1998 Eric Ripert and Maguy Le Coze

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

5kcal (0%)
5mg (1%)
0mg (0%)
33mcg RAE (1%)
1mg (0%)
7mg (0%)
0g (0%)
0g (0%)
0mg (0%)

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