Charlie Trotter’s Chicken Stock

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