Barbara Kafka

Extra-Rich Chicken Stock

Preparation info
  • Makes

    8 cup

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This recipe produces a very strong, rich, and delicious gelatinous stock. Don’t use it for most cold soups, as they will turn solid; but it is perfect for aspics or gelled soups.

Ingredients

  • 6 pounds chicken backs and necks

Method

In a tall, narrow stockpot, bring the bones and 4 quarts plus 1 cup water to a boil. Skim the fat. Lower the heat and simmer gently, so the bubbles are barely breaking on t