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Chicken Stock Recipe a la Nona Crinella
An old school recipe for chicken stock from Frank's great grandmother, Nona Crinella.
What you need
- 2 necks and backs of chicken
- 6 celery stalk ends, including leaves
- 1 large white onion
- 4 tomatoes, chopped into quarters
- 4 quarts water
- 6 large cloves garlic
- 2 whole bay leaves
- 2 tablespoons peppercorns
- 1/2 cup dry white wine
- 1 tablespoon salt
- 1 tablespoons tarragon or 1 fennel bulb, trimmed and sliced
How to make it
- Place all ingredients except salt into large stockpot.
- Cover and bring to
a boil. Reduce heat to very low.
- Simmer covered for 1 to 2 hours.
- Skim
surface occasionally with a slotted spoon. Add salt.
- Strain broth
through colander, mashing ingredients through the holes.
- Re-strain fluid
through a fine sieve.
This same recipe can be used with veal or wild pheasant carcasses.
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