Aromatic Chicken Stock

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 4 free-rangechicken carcasses
  • 2 litres (70 fl oz) water
  • 2 spring onions (scallions), cut into 4 pieces
  • 15 cm (6 inch) pandanus leaf
  • 1 shallot, thinly sliced
  • 5 thin slices galangal
  • 5 coriander (cilantro) roots
  • 5 white peppercorns


Thoroughly scrub out your sink to wash the bones in later.

Place the chicken carcasses in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Once boiling, remove from the heat and strain the bones, discarding the liquid. (This method is called cold-water blanching and I use it for many of our stocks.) Wash the pan well and rinse and scrub the chicken carcasses to remove any impurities.

Return the bones to the clean pan and add the 2 litres (70 fl oz) of water along with the remaining ingredients. Bring to a simmer, then reduce the heat until the stock is at about 90°C (194°F). Gently cook for 2 hours at this temperature. Skim and degrease every 10 minutes.

Once cooked, strain through a fine sieve, then pass twice through a sieve lined with muslin (cheesecloth). Set aside until needed.