Le Bec-Fin Chicken Stock

  • Servings: MAKES 10 CUPS

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

How to make this recipe

  1. 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.


One Cup Calories 36 kcal, Total Fat 1.5 gm, Saturated Fat .8 gm.

Contributed By Published January 1998

469867 recipes/le-bec-fin-chicken-stock 2013-12-06T23:34:38+00:00 Georges Perrier soups-and-stews|make-ahead january-1998,Georges Perrier,Le Bec Fin,chicken stock,homemade stock recipes,le-bec-fin-chicken-stock 469867

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5