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
Bruce and Eric Bromberg's Chicken Stock

Source: The Martha Stewart Show

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

Directions

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

  4. Strain stock into a large container; discard solids.

Cook's Note

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

Reviews

Be the first to comment!

Related Topics