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Tom Valenti's Chicken Stock

This recipe for chicken stock comes from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.

  • Yield: Makes 4 cups
Tom Valenti's Chicken Stock

Source: Martha Stewart Living Television, January 2002


  • 5 pounds chicken bones (or parts, ideally thighs, wings, and/or necks, may be substituted)
  • 1 medium celery stalk, cut diagonally into thirds
  • 1 large carrot, cut diagonally into thirds
  • 3 dried bay leaves
  • 1 small Spanish onion, cut into large dice
  • 1 teaspoon dried thyme
  • 1 tablespoon whole black peppercorns
  • 3 medium cloves garlic, crushed
  • 10 cups water, or enough to just cover all ingredients


  1. Combine all ingredients in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer, and cook, uncovered, skimming occasionally, for 1 hour. Skim off and discard any impurities that rise to the surface. Strain through a fine mesh sieve, discarding solids.

  2. Cool to room temperature, and skim off any fat that has risen to the surface.

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