Basic Chicken Stock

Quick Method

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 chicken (about 4 pounds)
  • 1 pound veal knuckle
  • 3 quarts water
  • 2 leeks (white parts only)
  • 1 Spanish onion stuck with cloves
  • 2 carrots, coarsely chopped
  • 2 stalks celery, tops included
  • 1 fat clove garlic
  • 4 sprigs parsley
  • salt and freshly ground black pepper


Place chicken and veal knuckle in a large stockpot with water and bring to a boil, skimming until the scum no longer rises to the surface. Simmer for 1 hour. Add leeks, onion, carrots, celery, garlic and parsley; season to taste with salt and pepper, and continue to simmer for 1 hour. Correct seasoning and strain the stock through a fine sieve. Cool, remove the fat, and reheat or store in the refrigerator.