Chicken stock from Martha Stewart's Quick Cook Menus by Martha Stewart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on October 05, 2013

    Martha Stewart's recipe for chicken stock is the one I started using many moons ago when I was newly married--and I still use it. However, I never use a whole fresh chicken--I always use bones and trimmings. It makes for a nice gelatinous stock. The recipe is pretty flexible, and I usually use what I have in the larder to make it--I usually don't have yellow onions AND white onions AND red onions AND shallots all at the same time. I do freeze the green part of leeks to put in the pot, rather than whole leeks. As I said, it's a flexible recipe!

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