Stock for Chicken in a Pot

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By Paula Wolfert

Published 1987

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  • 2 medium onions, halved, with skin on
  • 3 pounds veal bones
  • 3 pounds


  1. Place onion halves cut sides down on an ungreased griddle or over an open flame until browned, about 5 minutes.
  2. Place the veal bones and chicken parts in a deep 7- or 8-quart kettle, stockpot, or casserole. Add 5 quarts cold water and bring to a boil. Simmer, uncovered, for 10 minutes, skimming often. When the liquid is clear, add the browned onion, leek, celery,