No-Chicken Chicken Stock

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

No-Chicken Chicken Stock

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.
Course Soup


  • 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.


This recipe originally appeared in our Winter 2010 issue. 
Keyword carrots, garlic, peppercorns, potatoes

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