Chicken Stock

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Preparation info

  • This recipe should yield

    5 litres

    of chicken stock.
    • Difficulty


Appears in


By Peter Gilmore

Published 2014

  • About


  • 5 kg (11 lb 4 oz) chicken bones (frames and wings)
  • 2 large brown onions, chopped
  • 3 carrots, chopped
  • 3 inner white celery stalks, chopped
  • 100 ml ( fl oz) grapeseed oil


Wash the chicken bones under cold running water to remove any excess blood, then drain and put aside. Sweat the vegetables in a large stockpot in the grapeseed oil. Add the chicken bones and lightly sauté, being careful not to add too much colour. Add 8 litres (270 fl oz) of cold water and bring to the boil. As soon as it boils, turn down the heat to achieve a very gentle simmer (the stock should be just ticking over). Skim the stock with a ladle and continue to simmer for 4 hours. After 4 hours, skim the stock again with a ladle. Strain the stock carefully through a chinois or fine strainer. Allow the stock to cool completely and refrigerate until required.