Le Bec-Fin Chicken Stock

SERVINGS: MAKES 10 CUPS

•MAKE-AHEAD

5 quarts water
5 pounds chicken legs or wings
1 medium red onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
1 unpeeled head of garlic
1 bay leaf

Combine all the ingredients in a large pot and bring to a simmer over moderate heat. Cook gently for 1 1/2 hours, skimming occasionally. Strain, then boil to reduce to 10 cups if necessary.

Make Ahead The stock can be cooled and then refrigerated for up to 3 days or frozen for up to 1 month. Notes One Cup Calories 36 kcal, Total Fat 1.5 gm, Saturated Fat .8 gm. Serve With Steamed and Seared Shellfish in Coconut Broth

Le Bec-Fin Chicken Stock

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