Ingredients Jump to Instructions ↓

  1. 1 (3-pound) chicken, without the liver

  2. 2 small carrots, peeled

  3. 2 celery stalks, cut into 2-inch pieces

  4. 2 medium white onions, quartered

  5. 1 small fresh rosemary branch, about 4 inches, or ? teaspoon dried rosemary leaves

  6. 3 springs fresh Italian parsley

  7. 10 leaves fresh basil

  8. 3 springs fresh thyme or ? teaspoon dried thyme leaves

  9. 1 tablespoon black peppercorns

  10. 2 eggs, well beaten, egg shells reserved

  11. 1 cup white wine æ tablespoon salt

  12. 3 º quarts water

Instructions Jump to Ingredients ↑

  1. Place all the ingredients, including the egg shells, in a large stock pot and bring to a boil. Reduce the heat and simmer, with the cover slightly ajar, for 2 hours. Skim any foam that rises to the top every minutes.

  2. Remove the chicken and set aside to use in another recipe. Strain the stock through a fine sieve lined with cheesecloth. Place in the refrigerator until the next day. All the fat will rise to the top, harden and become solid white. Skim if off and discard.


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