Chicken Stock

Preparation info
  • Makes about

    1.75 litres

    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A light, clear, refined chicken stock, ideal for sauces and soups.


  • 2.3 kg (5 lb) raw chicken carcasses, or chicken wings & legs
  • 350


Put the chicken carcasses in a large saucepan, cover with cold water and bring slowly to the boil. Skim off any impurities that rise to the surface, then add the vegetables and bouquet garni. Simmer very gently for 4 hours, then strain through a fine sieve and leave to cool. Refrigerate the stock until it is required or freeze.