Every chef has their own slight variation of making chicken stock. This one from Charlie Trotter uses a very long cooking time and a very simple selection of vegetables and seasonings. So though the cooking time is long, the prep time is super short.
Also, making a half batch of this recipe can be done using the bones and carcass of a single chicken. So after roasting a chicken for dinner, save everything and that night or the next day make the stock. No saving up bones and planning involved.
I used this stock for two Charlie Trotter soups:
Ginger-Infused Egg Drop Soup with Chicken Thigh
Braised Leek Soup with Oyster Mushrooms
Charlie Trotter’s Chicken Stock
6 lbs chicken bones
3 C onion, chopped
2 C carrots, chopped
2 C celery. Chopped
1 C leeks
1 T white peppercorns
1 bay leaf
- Cover 3/4 with water
- Boil, then simmer 4 hours, skimming
- Strain
- Low heat 30-45 min until 2 qts, if necessary
From: Charlie Trotter Cooks at Home
