Reviews
Add Rating & Review
Back to Fabio Trabocchi’s Chicken Stock
All Reviews for Fabio Trabocchi’s Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Fabio Trabocchi’s Chicken Stock
Recipe Summary
Yield: Makes 7 quarts
Ingredients
Ingredient Checklist
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
2 dried bay leaves
2 whole chickens, rinsed well
1 pound chicken necks, rinsed well (optional)
1/2 pound chicken feet, cleaned (optional)
Pinch of coarse salt
3 1/2 quarts ice cubes
3 ribs celery
2 medium carrots
2 medium onions, skin-on, halved
1 tablespoon crushed white peppercorns
Cook's Notes
Once cooled, transfer stock to refrigerator for up to 2 days or freeze.
Gallery
Fabio Trabocchi’s Chicken Stock
Recipe Summary
Yield: Makes 7 quarts
Gallery
Fabio Trabocchi’s Chicken Stock
Fabio Trabocchi’s Chicken Stock
Fabio Trabocchi’s Chicken Stock
Recipe Summary
Yield: Makes 7 quarts
Recipe Summary
Yield: Makes 7 quarts
Yield: Makes 7 quarts
Makes 7 quarts
Ingredients
Ingredients
- 2 sprigs fresh thyme
- 2 sprigs flat-leaf parsley
- 2 dried bay leaves
- 2 whole chickens, rinsed well
- 1 pound chicken necks, rinsed well (optional)
- 1/2 pound chicken feet, cleaned (optional)
- Pinch of coarse salt
- 3 1/2 quarts ice cubes
- 3 ribs celery
- 2 medium carrots
- 2 medium onions, skin-on, halved
- 1 tablespoon crushed white peppercorns
Directions
Tie thyme, parsley, and bay leaves together with cooking twine to form a bouquet garni; set aside.
Place chickens, and neck and feet, if using, in a large stockpot. Add salt and 3 1/2 quarts cold water; bring to a boil over medium heat, and immediately reduce heat to a simmer, skimming off any impurities that rise to the top.
Add ice cubes and skim fat and any additional impurities that form on surface. When liquid returns to a simmer, add bouquet garni, celery, carrots, onions, and peppercorns. Continue simmering for 2 hours, skimming surface frequently.
Remove from heat and let stand 30 minutes.
Set a fine mesh strainer over a large container and ladle stock over strainer. Discard liquid at the very bottom of the stockpot, as it is likely to contain impurities. Let stock cool completely. To do so quickly, fill a sink or large bowl with ice and submerge container in ice.
Cook's Notes
Once cooled, transfer stock to refrigerator for up to 2 days or freeze.
Cook’s Notes
Once cooled, transfer stock to refrigerator for up to 2 days or freeze.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fabio Trabocchi’s Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fabio Trabocchi’s Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
