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Homemade Chicken Stock with Provençal Herbs

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Geoff Rigby, Level 6
Geoff Rigby
Why buy chicken stock from the grocery store when you can make a more delicious stock from home? With this basic chicken stock recipe that includes carrots, potato, bay leaves, white pepper, sea salt, and provençal herbs, you€ll never have to go out to buy stock again! Executive Chef Geoff Rigby shares his knowledge of stock that is used as the base in many French and Italian recipes, as well as many soups in this Grokker Premium video.

Cooking Recipe

1 chicken with the breasts and legs removed (to use in other dishes)
1 large potato cut in half
2 carrots cut in chunks
2 sticks of celery cut in chunks
1 large onion cut in half
3 garlic cloves chopped in half
1 leak chopped roughly
bunch of leaf parsley
3 bay leaves
A handful of salt
Good dose of white pepper

1. Take a sharp knife and carve the chicken or have your local butcher have it carved for you. Cut up carrots, celery, leak, potatoes, and onions and place them in the pot. Take your herbs, 3 bay leaves, parsley, and a pinch of salt and pepper into the pot.

2. Fill it with cold water and bring to the boil then simmer for about 3-4 hours or longer. After 3-4 hours let it cool. You can either use the stock to cook or bag it up and store it in your refrigerator.

Homemade Chicken Stock


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