Chicken Stock

Preparation info

  • Makes

    10 Litres

    • Difficulty


Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About


  • a good splash of olive oil, approximately 200 ml
  • 10 kg chicken carcasses, drumsticks and/or winglets
  • 1 bottle of decent white wine
  • 2 leeks, washed and chopped
  • 2 heads of celery, washed and chopped
  • a few black peppercorns, crushed
  • 2-3 sprigs of thyme
  • 2-3 bay leaves
  • 15 litres water


    Heat a little oil and place the chicken bones into a thick-bottomed roasting tray, lightly colour and place into a hot oven for 8 to 10 minutes to cook through, but not colour. Remove from oven, add the white wine and deglaze the tray removing all the sediment and the goodness from the tray.

    In another pan, add the remaining oil, vegetables, herbs and peppercorns, sweat but don’t colour, then add the bones and top up with water. Bring to the boil, skim and simmer for 2 to 3 hours. Pass through a fine sieve again to remove the bones and gunge, discard these, then in a clean pan, reduce down your stock to the required amount. Use as needed.