Rich Chicken Stock

Rich Chicken Stock

A stock in which nothing is chopped or browned. This has the mild but rich flavor of chicken and vegetables, but none of the dark, roasted complexity of Dark Chicken Stock.

  • 1 medium onion, peeled
  • 6 cloves
  • 3 garlic cloves, cut in half
  • 2 pounds chicken wings
  • 1 carrot, peeled
  • 1 bay leaf
  • 1 celery stalk
  • 3 or 4 thyme sprigs
  • 1 leek, trimmed and washed

1. Stud the onion with the cloves, then combine all the ingredients in a large saucepan or small stockpot with 10 cups water. Turn the heat to medium-high and bring to a boil. As soon as bubbles start coming to the surface, adjust the heat so that the mixture cooks at a steady simmer, but not a rapid boil.

2. Cook for about 11/2 hours, stirring occasionally. Cool slightly, then strain, pressing lightly on the solids to extract some of their liquid (don't press too hard or you will cloud the mixture unnecessarily). Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.


Excerpted from JEAN-GEORGES by Jean Georges Vongerichten Copyright© 1998 by Jean Georges Vongerichten. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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