New This Month

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

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.

Cook's Notes

Refrigerate in an airtight container for up to 3 days.

Reviews Add a comment