Chicken Stock (White)

Kevin Kindland

Kevin Kindland

1st February 2014
Kevin Kindland

Chicken Stock (White)

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Stock (White) recipe a try?


  • 10kg Raw Chicken Carcasses or Bony Chicken Joints (Such As Wings or Backs)
  • Cold Water
  • 500g Celery Sticks, Roughly Chopped
  • 1Kg Leeks, Roughly Chopped
  • 1Kg Onions, Roughly Chopped
  • 1Kg Large Carrots, Roughly Chopped
  • 2 Head Garlic (Unpeeled)
  • 100g Bunch Thyme Sprig
  • 2 Bay Leaves
  • 15 Peppercorns


Wash the chicken carcasses under running water. Put all the ingredients into a stock pan and cover with water, bring to the boil and then turn off and let the veg and bone sink to the bottom of the pan and skim. Bring back to the boil and Skim simmering just under simmering. Cook on low for 12 hours.
Pass through a fine sieve again to remove the bones, discard these, then in a clean pan, reduce down your stock to the required amount. Use as needed.
Adding ice to the Stock to help coagulate the fat and skim off

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