Caldo de Pollo

Chicken Stock

Preparation info
  • Makes About

    2.5 litres

    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

It’s hard to get an old broiler-fryer these days, but an old chook that has seen a few days around the yard adds a great amount of flavour to a stock. Poulterers at city markets and old-fashioned butchers carry them, often frozen. In my mind, they give the stock the oomph — the essence of the chicken.


  • 1.6 kg (3 lb 8 oz) whole chicken
  • 7.5


Rinse the chicken, including the cavity, under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan with 1 tablespoon salt and cover with 4