- Nathan Myhrvold born (1959)
Basic Chicken Stock Recipe
- 3 pounds chicken bones with bits of meat and skin attached
- 1 large onion, coarsely chopped
- 2 carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 leek, white part only, coarsely chopped
- 1 bay leaf
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Chicken stock is a fantastic and flavorful substitute for water when preparing quinoa, rice or couscous or for adding richness and depth to sauces. The next time you make chicken for dinner, instead of giving the bones to the dog, throw them in a pot and make this simple and easy recipe. You can also substitute duck or rabbit bones for chicken bones. (Rabbit makes a particularly flavorful stock.)
In a large pot, combine all of the ingredients and cover completely with cold water. Cover pot and bring to a boil over high heat.
Then uncover, reduce heat to low, and simmer for 2 ½ hours, checking occasionally, to skim any foam that forms on the surface.
Strain stock and discard any solids. Rinse out the pot, then return stock to it and simmer for about 30 minutes longer.
Cool to room temperature, and then refrigerate for up to 3 days or freeze in several containers for later use. (Can be kept for up to 6 months in the freezer).