Chicken Stock

Preparation info

  • Makes about

    6 quarts

    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 5 pounds chicken bones, necks, and backs
  • 1 pound chicken feet

Method

This light, clean-flavored chicken stock is suitable for a variety of uses. As a base for a quick sauce or a braising liquid, it will take on the flavors of the individual dish. I like its light, almost neutral, taste. But for a stock with more chicken flavor, reduce the water by one third or increase the amount of bones used. For a more flavorful soup base, gently reduce it to the color and fl