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Chicken Stock

Prep Time10 mins
Cook Time2 hrs 31 mins
Total Time2 hrs 41 mins
Course: Basic
Servings: 8 L


  • 3 Kg Chicken Bones with a little meat on
  • 300 g Onions
  • 200 g Leek
  • 250 g Carrots
  • 100 g Celery
  • 3 Bay Leaves
  • 2 big sprigs of Thyme
  • 30 g Sea Salt
  • 8 g White Peppercorn
  • 9 L Water


  • Cut the chicken bones into big chunks. Place in a big pot and cover with water. Bring to the boil and cook for about 15 minutes. Remove impurities.
    Meanwhile, cut the onion into 4 quarters. Peel and wash the other vegetables. Cut them into big chunks. When the water is clear, add the vegetables , herbs and seasoning into the pot.
    Bring to the boil then simmer for 2 hours. Remove impurities if needed.
    Remove the bones, vegetables and herbs. Strain and refrigerate. The fat will get solid and easy to remove. 


  • Of course, the better the chicken, the better the stock. You don't want to use cheap caged chicken but rather a free range one that lived outside. 
    You can keep this stock up to 1 week in the fridge, or 3 months in the freezer.