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Red Wine Chicken Stock

Tuukka Koski

Yield: Yields 4 cups

This chicken stock is used as the base for the Red Currant Gravy. It has a robust chicken flavor with added acidity and earthiness from the wine and celery root. The recipe makes more than needed for the gravy; freeze the extra in ice cube trays and use to deglaze pans for sauces.


  • 2 oz. ( 4 Tbs.) salted or unsalted butter
  • 1 3-lb. chicken, quartered
  • 1 small celery root (about 10 oz.), peeled and cut into 1-inch pieces
  • 1 medium yellow onion (with peel), quartered
  • 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 10 sprigs fresh thyme
  • 1 Tbs. black peppercorns
  • 1 Tbs. kosher salt

Nutritional Information

  • Nutritional Sample Size 1/2 cup
  • Calories (kcal) : 90
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 430
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 4


  • Melt the butter in an 8-quart stockpot over medium heat. Add the chicken and cook, turning once, until browned, about 12 minutes. Add the remaining ingredients and enough water to just cover the chicken (about 7 cups). Bring to a boil, then turn the heat down and simmer, uncovered, skimming off any foam, until the broth is flavorful, about 2-1/2 hours.
  • Strain into a large container, pressing on the solids to extract as much liquid as possible (discard the solids). Let cool. Cover the stock and refrigerate for up to 2days or freeze for up to 6 months. Skim off and discard any fat before using.


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