Chicken Stock

Name: Chicken Stock (Zomos Kotas)
Yield: Makes about 2½ quarts
Cuisine: Greek
Ingredients: 1 large onion, halved and thickly sliced; 2 tablespoons olive oil; 10–12 black peppercorns, crushed in a mortar; 1 cup dry white wine; 4 pounds chicken backs, necks and wings; 2 bay leaves; 2 tablespoons coarse sea salt or kosher salt; 5 scallions (white and most of the green parts); 2 medium carrots, peeled and quartered

Zomos Kotas

Preparation info

Makes about
2½ quarts

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

I LEARNED to make chicken stock from my mother. This one is deeply flavored, with bay leaves rather than the celery of most American chicken stocks, and harmonizes well in traditional Greek soups and stews.

Ingredients

2 tablespoons olive oil
1 large onion, halved and thickly sliced
10–12 black peppercorns

Europe
Greece
Stock
Gluten-free
Mediterranean

Method

In a large pot, heat the oil and sauté the onion over medium heat for 6 minutes, or until soft. Stir in the peppercorns and cook for 1 minute more. Add the wine and bring to a simmer; remove from the heat.

Place the chicken parts in the pot and add water to cover. Bring to a boil, skimming off the foam. Reduce the heat to low. Add the carrots, scallions, salt and bay leaves and simmer,