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Basic One-Step Chicken Stock

Andrew Zimmern shares his nourishing recipe.
a jar of chicken stock
  • Yield Approx. 1.5 gallons
  • Prep Time 10 minutes
  • Cook Time 36 hours

Ingredients

  • 10 lbs. fresh chicken backs, neck and wing bones
  • 2 cups each diced carrot, celery, onion
  • 1 leek, greens trimmed and discarded, split and washed
  • 2 bay leaves
  • 1 tbs. Peppercorns
  • 8 sprigs parsley
  • 6 garlic cloves, smashed
  • Water

Directions

STEP 1
Rinse the bones, in the hottest water that comes out of your faucet, for 3-4 minutes. Drip dry in a colander.
STEP 2
Place all the bones into a 2-gallon stock pot. Add the rest of the ingredients. Cover with cold water to 4 inches above the bone mass.
STEP 3
Bring stock to a bare simmer, then immediately lower heat to maintain a 190- to 200-degree temperature. There should be no bubbling or movement of the stock. Use a metallic heat diffuser if you have trouble maintaining a flame that low. This can also be done in the oven in a covered Dutch oven.
STEP 4
Keep steeping for 36 hours, adding the occasional cup or two of cold water if stock evaporates below the level of the bones and vegetables.
STEP 5
After cooking, strain slowly, through a colander first, then through a fine-mesh cap strainer. Discard the solids at the bottom of the pot.
STEP 6
Strain stock twice again through clean cheesecloth each time. Rapidly cool stock, and refrigerate overnight. Skim fat and refrigerate, freeze or utilize.
STEP 7
Stock can be used for soups, stews, risottos, sauces, braised dishes and the like.

This recipe originally appeared in “Taking Stock” in the November/December 2002 issue of Experience Life.

Andrew
Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.

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