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Bailey's Chicken Stock

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  • 3 lb Chicken wings and backs; or other bones
  • 1 md Veal knuckle; cracked
  • 4 qt Water
  • 3 lg Onions; peeled and cut in half
  • 2 lg Carrots; scrubbed and cut-into large rings
  • 2 md Leeks; carefully washed and cut into large pieces
  • 3 lg Shallots; peeled, left whole
  • 1 lg Bay leaf
  • 8 Parsley sprigs
  • 8 lg Leavy celery ribs; broken into large pieces
  • 1 ts Dried thyme
  • 1 tb Salt
  • 2 ts Freshly ground black pepper
  • 1 Whole clove


Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary.
Strain the cooked stock through a damp cheesecloth - lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen.
Recipe by: Lee Bailey's Soup Meals: Cold-Weather
Posted to MC-Recipe Digest V1 #1049 by KitPATh <> on Jan 28, 1998