Stock (broth)

Yields: about 8 cups (each recipe)

Chicken Stock

10 cups water
2 1/2 pounds chicken wings
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1 large onion, coarsely chopped
1 teaspoon salt
5 parsley sprigs
1 bay leaf
1/4 teaspoon dried thyme
6 black peppercorns

Veal or Beef Stock

2 1/2 lb veal or beef bones
10 cups water
1/4 lb carrots, cut into 1-inch pieces
1/4 lb onions, cut into 1-inch pieces
1 celery ribs, cut into 1-inch pieces
1/2 tablespoon tomato paste
1 fresh thyme sprigs
1 large sprigs fresh flat-leaf parsley
1 bay leaf
6 black peppercorns


In a 5- to 6-quart tall narrow stockpot bring water to a boil with chicken wings or bones. Skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered. Skim froth occasionally and simmer for about 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.

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