Chicken stock

Chicken stock

Ingredients (make 2 L):

  • Large (1.6kg) whole chicken, rinsed
  • 1 large onion, quartered
  • 1 leek (white part only), chopped
  • 3 celery stalks, quartered
  • 2 garlic cloves, bruised with side of a knife
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns



  1. Put ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat.
  2. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1½ hours or until meat falls from bone.
  3. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.
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