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Chicken Stock
*5 lbs. chicken bones
*4 carrots, peeled and roughly cut into 1/2 inch slices
*2 onions, peeled and roughly diced into a 1/2 inch dice
*4 stalks celery, roughly cut into 1/2 inch slices
*2 leeks, white parts only, cleaned and roughly cut
*1 head garlic, cut in half
*6 sprigs fresh thyme
*6 black peppercorns
*2 bay leaves
1Place all ingredients in a pot, cover with cold water and simmer over low heat for 2
  • The stock can be prepared a day or so in advance, but reality suggests a shortcut. Canned chicken stock may be used; be aware of certain ingredients such as msg. Under no circumstances should a bouillon cube of any kind be used.

Chef Ted Gidley of Clarke Cooke, Newport, RI.