Preparation info
  • Makes about

    8 cups

    • Difficulty

      Medium

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

A stock in which nothing is chopped or browned. This has the mild but rich flavor of chicken and vegetables, but none of the dark, roasted complexity of Dark Chicken Stock, which follows.

Ingredients

  • 1 medium onion, peeled
  • 6 cloves
  • 3 garlic cloves, cut in half

Method

  1. Stud the onion with the cloves, then combine all the ingredients in a large saucepan or small stockpot with 10 cups water. Turn the heat to medium-high and bring to a boil. As soon as bubbles start coming to the surface, adjust the heat so that the mixture cooks at a steady simmer, but not a rapid boil.
  2. Cook for about 1½ hours, stirring occasionally. Cool sligh