Chicken Stock

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 4.5 kg chicken carcasses
  • 140 g onions – diced
  • 200 g carrots – diced
  • 100 g celery – diced
  • 2 bay leaves
  • 12 whole black peppercorns
  • 3 sprigs thyme
  • 9 litres water


    Roast the bones in an oven tray at 200°C for 35 minutes or until the bones are well caramelised. Place the bones and remaining ingredients, except the water, into a large pot and colour the vegetables.

    Add the water and bring the pot to the simmer, skimming any impurities and fat that rise to the surface. Leave the pot uncovered and simmer for 3–4 hours. Strain and reduce until you have the flavour you need. Reserve the stock and use as needed, freezing leftover stock in small batches to use as needed.

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