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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Chicken Stock
Difficulty Level: EASY
Recipe Id: STK1001

Chicken Stock

Yield: 1 gallon

  • 3 lb chicken bones
  • 1 lb mire poix (carrot, onion, and celery)
  • ½ bulb garlic
  • ¼ tblsp. dried thyme
  • 1 bay leaf
  • ¼ tsp. black peppercorns

1. Combine all ingredients and cover with 1 ½ gallons of cold water

2. Bring to a boil and simmer 4 hrs.

3. Strain through a chinois and cool in ice bath. 

Use as a base for soups, sauces, etc..


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