Chicken Stock (or white stock)

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ready In: 1 hr 10 mins


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


  1. 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.
  2. 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.