No-Chicken Chicken Stock

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No-Chicken Chicken Stock

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, quartered

2 carrots 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.

Kristina Strain is a writer and contributing editor for She lives in Binghamton.

This recipe originally appeared in our Winter 2010 issue. 

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