Chicken Stock

1. 1

   Put all the ingredients for the stock in a large saucepan and cover with about 2 1/2 quarts (10 cups) water.

2. 2

   Bring to the boil, remove any scum, then reduce the heat and simmer for 1 1/2 hours.

3. 3

   Ladle off any fat from the surface and strain through a sieve, then return to the pan, taste, and adjust the seasoning.

4. 4

   Instead of the chicken, have a knuckle of veal or lamb, or 1 or 2 marrow bones with 1/2 pound meat.

5. 5

   Blanch the bones in boiling water for 12 minutes, then throw the water out.

6. 6

   Then cook as above, with the same other ingredients, for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.