New This Month

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

Source: The Martha Stewart Show


  • 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


  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 Notes

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


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