White Chicken Stock

Chicken Stock
Chicken Stock
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Chicken Stock


August 1, 2016Making your own chicken stock will make anything you use it in taste better. Let's face it, that is most things, so let's get busy.

  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • 10 mins

    2 hrs 30 mins

    2 hrs 40 mins

  • Difficulty: Easy
  • Yields: 4-6 cups

This chicken stock is the simplest to make and intentionally very pale in colour compared to it's brown cousin. It is also lighter in flavour and so is extremely versatile. From risotto to gravy to velouté, this stock will add a delicate savoury flavour without stealing the show.

Think of this recipe as more of a guideline. All you are doing is extracting flavour from bones and adding flavour and sweetness from some vegetables. You can add or omit anything you like. There are no rules. Only have a carrot? No problem, the result will still be miles better than the supermarket version. Collect some scraps and use what you gave to hand.

I like to make a small batch of stock every week or so. If you are really organised, just keep chicken bones in your freezer along with parsley stems and other scraps and when you have enough make a larger batch. It freezes well and there is no shortage of applications.

If you want to save yourself time, then get a pressure cooker. The whole lot will be done in under an hour and nobody will know the difference.


1 chicken carcass

1 stick celery, roughly chopped

1 carrot, roughly chopped

1 onion, roughly chopped

1 bay leaf

5 black peppercorns


Break the chicken bones down into pieces and place in a large pot. Cover with cold water and then tip out the water to clean the bones.

Cover the bones again with cold water by 2.5cm/1in and bring to the boil over a medium heat. Once boiling, reduce to a gentle simmer and skim any scum that has risen to the surface with a ladle. Moving the pot just off centre will help the scum collect on the opposite side.

Add the vegetables and bouquet garni to the pot and continue to simmer for 2-3 hours. Skim any impurities from the surface a few times during this time.

Strain through a fine sieve and skim off any unwanted fat.

If you are after a really clear stock, then you can bring the bones to the boil before you rinse them in the first step and then continue as normal, but for most situations, it isn't really worth the effort.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.