READY IN
1 hr
10 mins
10 mins
Chicken Stock (or white stock)
Preparation Time: 10 Minutes
Cooking Time: 1 Hour
Ingredients for Chicken Stock (or white stock)
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
1 lb
chicken bones (carcass) or veal bones
3½ pints
cold water
1 teaspoon
salt
1 large
onion
1 large
carrot
1 stick
celery
1
leek
bouquet garni
½ teaspoon
black peppercorns
How to Cook Chicken Stock (or white stock)
- If you have cooked a chicken, you can use the carcass (with any bits of meat still attached) to make this recipe. Place them into a large saucepan with the water and salt. Slice the onions, carrots, celery and leek (no need to peel any of them) and add them to the pan along with the bouquet garni and peppercorns. Bring the water to the boil then cover the pan with a tight-fitting lid. Reduce the heat and simmer very gently for 1 hour.
- Allow the stock to cool a little then strain it through a fine sieve (strainer) and discard all the solids. Allow the liquid to cool completely and then skim off the fat (which will rise to the surface). This produces about 3 pints (1.75ltr) of chicken (or white) stock that will keep in the freezer until required. A little time taken, but the improved flavours will make it well worthwhile.
GRAHAM'S HOT TIP:
If you want to add a 'tang' to your chicken stock, you can press four or five cloves into the onion before adding to the pan.
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