Recipe Detail Rick Chicken Stock

Rick Chicken Stock

Rick Chicken Stock

Veal knuckle adds richness to this stock



Heat all ingredients, except salt and pepper, to boiling in large Dutch oven; reduce heat and simmer, covered, 3 to 4 hours, skimming any foam from surface. Strain stock through double layer of cheesecloth, discarding bones, meat, vegetables, and seasoning; season to taste with salt and pepper. Refrigerate until chilled; remove congealed fat from surface of stock


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