Le Bec-Fin Chicken Stock

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5 quarts water
5 pounds chicken legs or wings
1 medium red onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
1 unpeeled head of garlic
1 bay leaf




Combine all the ingredients in a large pot and bring to a simmer over moderate heat. Cook gently for 1 1/2 hours, skimming occasionally. Strain, then boil to reduce to 10 cups if necessary.

The stock can be cooled and then refrigerated for up to 3 days or frozen for up to 1 month. Serve the stock with Steamed and Seared Shellfish in Coconut Broth.


Active Time:  10 Minutes
Total Time:  1 Hour 40 Minutes
Yield: 10 cups

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