Basic Chicken Stock

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 boiling fowl (about 4 pounds)
  • 1 large veal knuckle
  • 2


Place boiling fowl in a large stockpot with veal knuckle and chicken feet (for their extra gelatine content), and cover with water. Add salt and peppercorns, and bring slowly to a boil. Simmer, with the water barely bubbling, for at least 1 hour, skimming the scum from the surface frequently. Then add leeks, carrots, onion stuck with cloves, celery, bouquet garni and garlic, and continue