Name: Chicken Stock
Yield: Makes 7 cups
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon virgin olive oil; 3 large carrots, peeled and roughly chopped; 1 large onion, roughly chopped; 3 large stalks celery, roughly chopped; 1 head garlic, cut horizontally in half; 8 ounces mushrooms, roughly chopped; 1 cup dry white wine; 6 sprigs thyme; 6 sprigs Italian parsley; 6 basil leaves; 2 bay leaves, broken in half; 1 tablespoon black peppercorns, toasted; 3 to 4 pounds chicken bones, wings, backs, and/or necks; 10 to 12 cups water, or enough to cover

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use.

For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth).

This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .

Recipe notes

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