Chicken Stock

Preparation info
  • Makes about

    1.5 litres

    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • About 750 g chicken bones and carcass
  • About 150 g mixed onion, celery and carrot, roughly


Blanch the bones and carcass, drain and rinse. Place in a pan with the remaining ingredients and bring to the boil. Simmer for 2-3 hours, skimming often. Strain the stock and let cool, then refrigerate for up to 3 days.