Chef Mario Batali recommends this recipe for chicken stock to go along with his Spanish paella.
Servings: Makes 2 quarts
  • 2 Tbsp. extra-virgin olive oil
  • 1 whole capon or chicken , cut in pieces, excess fat removed
  • 3 peeled and coarsely chopped carrots
  • 2 coarsely chopped onions
  • 4 coarsely chopped celery stalks
  • 1 Tbsp. tomato paste
  • 1 Tbsp. black peppercorns
  • Stems from 1 bunch of flat-leaf parsley
In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken or capon pieces and brown all over, stirring to avoid burning. 

Transfer the browned capon parts to a bowl, then add the carrots, onion and celery to the pan and cook until soft and browned.
Return the bird to the pan and add 4 quarts of water, the tomato paste, peppercorns and parsley, stirring to dislodge the browned meat and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming off the fat.

Strain the stock, pressing the solids with the bottom of a ladle to extract all the liquid. Cool, then refrigerate or freeze until ready to use.


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