Basic Chicken Stock

Quick Method

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 1 chicken (about 4 pounds)
  • 1 pound veal knuckle


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 r