Ingredients
- 2 tablespoons chicken fat, reserved from the chicken-skin croutons (or use olive oil or butter)
2 skinless chicken leg-thigh quarters
Salt and freshly ground black pepper
1 skin-on chicken breast, split to yield 2 halves
3 leeks, trimmed, cleaned and chopped
4 carrots, chopped
6 celery ribs, chopped, leaves reserved for garnish
12 to 16 ounces cremini, shiitake, button or other fresh mushrooms, quartered or sliced
3 to 4 sprigs fresh thyme or rosemary
Chicken-wing meat
The quick chicken stock.
Description
NY Times
Spark Recipes
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