Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Stewart Living Television, January 2002, Martha Stewart Living Television, Episode 9186


Recipe Summary test

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Freeze in an airtight container for up to 2 months.