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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Cook's Notes

Stock may be frozen in an airtight container for up to 3 months.

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