🫙 From the Spice Rack
Chicken Stock Or Broth By James Beard, Chef
2 lb Chicken gizzards 2 lb Chicken necks and backs 1 md Onion; peeled; stuck with: 3 ea Cloves (stuck in onion) 1 ea Leek; well washed; trimmed 1 ea Carrot; scraped 2 ea Garlic clo...
maineasy
Ingredients8 items
Ingredients
- 2lbchicken gizzards
- 2lbchicken necks and backs
- 1medium onion; peeled; stuck with:
- 3ea cloves (stuck in onion)
- 1ea leek; well washed; trimmed
- 1ea carrot; scraped
- 2ea garlic cloves; peeled
- 1ea bay leaf
Directions
- 1
2 lb Chicken gizzards 2 lb Chicken necks and backs 1 md Onion
- 2
stuck with: 3 ea Cloves (stuck in onion) 1 ea Leek
- 3
well washed
- 4
trimmed 1 ea Carrot
- 5
scraped 2 ea Garlic cloves
- 6
peeled 1 ea Bay leaf 1 ea Parsley sprig 1 ts Thyme
- 7
dried 6 ea Peppercorns 3 qt Water 1 tb Salt Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water in a deep 8 quart pot
- 8
Bring to a boil