Elaboration: Chicken stock

Chicken stock
Chicken stock

Elaboration: Chicken stock

  By solypimiento  ,     ,

August 16, 2015

5.0 0

A chicken stock is one of these staples to keep always on hand in the kitchen. It is used as a basis in an endless list of different elaborations such as soups, creams, stews, sauces, rices... you name them. Make your recipes stand out and prepare your own chicken stock at home. It is a snap and the taste just plays in a different league than the stock cubes or prepared stock that you can get from the supermarket. All you need is some chicken bones and carcasses, a few vegetables and to leave it simmering for a couple of hours. It is a good idea to make stock in big quantities that you can store in the freezer, ready to be used when required.

  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • 10 mins

    2 hrs 30 mins

    2 hrs 40 mins

  • Yields: 2.5 litres


1500 g - Chicken (i.e. bones, carcasses, wing tips, etc)

AR - Water (to cover the chicken, around 3.5 litres)

200 g - Onion

200 g - Carrots

100 g - Leek

125 g - Celery

10 - White peppercorns

2 - Garlic cloves

1 - Bouquet garni (celery, thyme, parsley and bay leaf)


Chop up the chicken bones and carcasses and place them in a large pot. Add water to cover the chicken and bring to a boil.

Chicken trimmings

From the moment the water starts getting hot, a lot of fat, blood and impurities will begin to appear on the surface. All these would not contribute nicely to the final flavour of our stock so we want to skim them away using a ladle. Keep skimming the surface until no more impurities show up, which should take about 5 minutes.


Wash, peel and cut the vegetables into mirepoix. Add them to the pot together with the bouquet garni, the peppercorns and the garlic cloves, previously crushed with the heel of your hand. A stock is meant to be used in a number of different recipes, reason why we will make it as neutral as possible, not adding any salt to it.

Lower the heat and simmer slowly for 2.5 hours, skimming the surface occasionally.

Strain the stock through a fine sieve or a chinois.

Strain the stock

The fat is less dense than the water, forming a layer on the surface. Refrigerate for a couple of hours and skim the solidified fat excess with a spoon (the picture of this recipe was taken before this step, notice the layer of fat beginning to form on the top)

Chill quickly and refrigerate or freeze. Tip: be practical and split the stock in ziplock bags of 500ml each. Label them with the date and store them in the freezer. This way you will know how many bags you need to take out and use to cook a recipe that calls for chicken stock.

Every time we prepare some recipe with chicken we reserve all the trimmings in a bag in our freezer. We even keep the carcass of a roast chicken after carving all the meat, a lot of flavour can still come out from those.


1 Review

Virtual Private Servers

August 21, 2017

Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you. So everywhere I m reading says homemade chicken stock only stays fresh in the fridge for days maybe a week.


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