Chicken Stock

Chicken Stock large icon The definitive method for making a clear chicken stock.

Ingredients

  • 1 × Chicken Carcass (preferably raw)
  • 1 Onion (about 150g)
  • 1 Carrot (about 120g)
  • 1 stick of Celery (about 50g)
  • 1 Leek (about 90g)
  • 2 Bay Leaves
  • 1 small bunch of Fresh Parsley
  • 1 sprig of Fresh Thyme
  • 1 sprig of Fresh Rosemary
  • 1 teaspoon Whole Black Peppercorns
  • 2.5 litres Cold Water
  • Preparation Time: 10 minutes
  • Cooking Time: 2 hours
  • Serves: 2 litres of stock

Method

  1. Peel the onion and carrot and chop them, with the celery, into 3cm pieces.
  2. Remove the root and the green of the leek and chop it into 3cm pieces.
    the ingredients
  3. Put everything into a large pot, then put the water in and bring it to the boil.
    adding the ingredients
  4. When it starts to boil, turn it down to a low heat and remove all the scum that floats to the surface with a ladle.
    removing the scum
  5. Simmer gently for 2 hours.
  6. Using a fine sieve, strain the liquid into a bowl, discarding the bones, vegetables and herbs.
  7. Allow the stock to cool naturally and use as required.
    the finifshed chicken stock

Useful Information

Can it be Frozen? Yes.

Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.

Will leftovers be nice? Yes, for up to 3 days.

Notes

  • The reason for skimming the scum off the surface of the liquid is to help prevent the stock going cloudy.
  • When simmering the stock, make sure the heat is very low, there should be hardly any bubbles breaking the surface. Boiling the stock will result in it becoming bitter and cloudy.
  • To make brown chicken stock, roast the carcass, carrots and onion in a 170°c oven for 40 minutes before putting them in the pot.