No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bruce and Eric Bromberg's Chicken Stock

Use this chicken stock to make delicious Chicken Gravy from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon

  • yield: Makes about 2 quarts

Ingredients

  • 5 pounds chicken bones
  • 1/2 cup coarse salt
  • 2 cups chopped carrots
  • 2 cups chopped onions
  • 2 cups chopped leeks, rinsed well
  • 5 cloves garlic
  • 2 tablespoons black peppercorns
  • 1 dried bay leaf

Cook's Note

Stock may be used immediately, or cooled completely and kept refrigerated in an airtight container for up to 3 days.

Directions

  1. Step 1

    Place the chicken bones in a large bowl; add 16 cups water to cover. Stir in salt and let stand for 30 minutes.

  2. Step 2

    Drain bones and rinse; transfer to a large pot and add 16 cups water. Bring to a boil over high heat; skim off foam as it rises to top.

  3. Step 3

    Reduce heat to medium and add carrots, onions, leeks, garlic, peppercorns, and bay leaf; simmer for 3 hours.

  4. Step 4

    Strain stock into a large container; discard solids.

Source
The Martha Stewart Show