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No-Chicken Chicken Stock

Peppercorns and garlic appear in excess to mimic chicken stock in this simple and flavorful recipe.
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By Kristina Strain

Here, peppercorns and garlic appear in excess, to mimic chicken stock—much as ground fennel can transform tofu into a most convincing sausage—a trick I’ve employed often in our home of divided food ethics.


10 cups cold water

2 potatoes, quarted

2 carrots, scrubbed and cut into chunks

3 celery stalks, cut into pieces

3 heads garlic, broken into cloves

3 sprigs fresh parsley

1/2 teaspoon salt

1 teaspoon whole black peppercorns

1/4 teaspoon dried thyme


Combine everything in a large saucepan, and heat to a gentle simmer. Cook for one hour, cool slightly.

Strain to remove solids, pressing down to extract more liquid

Use immediately or refrigerate for up to three days.

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