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Chicken stock

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Preparation information

  • About 30 minutes
  • About 120 minutes cooking

Quantity

10 generous serves

Ingredients

  • 1 whole chicken or 1.5 kg chicken bones (with some meat on it)
  • 2 carrots
  • 1 celery stalk with leaves (optional)
  • 2 or 3 leeks (the green part only)
  • 1 brown onion
  • 1 bouquet garni (parsley, thyme, bay leaf)
  • 3 to 4 garlic cloves
  • 10 to 15 black peppercorns
  • 2 whole cloves
  • salt to taste
  • water

Preparation

  • Carefully wash the leeks removing any dirt between the layers
  • Wash the celery stalk and leaves, cut in large sticks (about 10cm)
  • Peel the carrots, onion and garlic cloves
  • Cut the onion into 4 pieces and press the whole cloves into the pieces
  • Slice the garlic cloves thinly or crush them

Cooking

In a large stockpot, add the chicken or chicken bones, vegetables, herbs, and spices.

Add enough cold water to cover all the ingredients by about 2 to 3 cm.

Cook over low heat until it reaches a gentle boil for about 2 hours.

Set the chicken and the vegetables aside to cool. Use them for other recipes if desired.

Filter the stock through a fine mesh strainer into another large pot or bowl.

Conservation

  • Once cooked, the chicken stock can be used immediately, refrigerated for up to 3 days, or frozen for up to 3 months.
  • To freeze, let the stock cool completely, then pour it into airtight containers.