Every Good Cook'S Chicken Stock Recipe

Name: Every Good Cook'S Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chicken wings, backs or other bones*; 1 medium veal knuckle, cracked; 4 qt. water; 4 medium onions, peeled and cut in half; 2 large carrots, scrubbed and cut into large rings; 2 medium leeks, carefully washed and cut into rings; several large whole shallots, peeled; 1 large bay leaf; 8 parsley sprigs; 8 large ribs celery with tops, broken into large pieces; 1 tsp. dried thyme; 1 Tbsp. salt; 2 tsp. freshly ground black pepper; 1 whole clove

Servings: persons

3 lb. chicken wings, backs or other bones*
1 medium veal knuckle, cracked
4 qt. water
4 medium onions, peeled and cut in half
2 large carrots, scrubbed and cut into large rings
2 medium leeks, carefully washed and cut into rings
several large whole shallots, peeled
1 large bay leaf
8 parsley sprigs
8 large ribs celery with tops, broken into large pieces
1 tsp. dried thyme
1 Tbsp. salt
2 tsp. freshly ground black pepper
1 whole clove

1
Select a stockpot large enough to comfortably hold the above ingredients.
2
Place the chicken, veal knuckle and water in pot; bring to a boil.
3
Skim foam; add all the other ingredients.
4
Bring back to a boil; reduce to the lowest possible heat.
5
You want this to be barely simmering.
6
Continue cooking for about 2 1/2 hours, stirring occasionally as necessary.
7
Strain the cooked stock through a damp cheesecloth lined colander; discard all solids. Cool and refrigerate the stock.
8
When fat has congealed on top, remove and discard it.
9
The stock may be used as is or frozen. Makes 3 1/2 to 4 quarts.

720

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lb. chicken wings, backs or other bones*, 1 medium veal knuckle, cracked, 4 qt. water, 4 medium onions, peeled and cut in half, and more.

Yes, Every Good Cook'S Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Every Good Cook'S Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions