Recipe courtesy of Wolfgang Puck

Chicken Stock

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  • Level: Intermediate
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 2 quarts
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Ingredients

Bones from 2 chickens, chopped into pieces

1 small carrot, peeled, trimmed, and cut into 1-inch slices

1 small onion, peeled, trimmed, and quartered

1 small celery stalk, trimmed, and cut into 1-inch slices

Stems from 1 bunch parsley

3 to 4 green leek leaves, sliced (optional)

1 sprig fresh thyme

1 bay leaf

1 teaspoon whole white peppercorns

Mushroom scraps (optional)

Tomato scraps (optional)

4 quarts water, approximately

Directions

  1. In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary.
  2. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.

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