Chicken Stock

  • 2 1/4 pounds chicken carcass (1 kg)
  • 1 onion
  • 1 small leek
  • 1 carrot
  • 1/2 celery rib
  • 1 bay leaf
  • 1 sprig thyme
  • 3 sprigs parsley
  • 10 white peppercorns
  • 1 teaspoon coarse salt


Step 1: Chicken Stock

Cut the chicken carcasses into large pieces. Place them into a pot, cover well with water, and bring to the boil. Skim off the impurities that form on the surface.

Meanwhile, peel and quarter 1 onion. Trim and wash the leek, carrot, and celery, and cut into large chunks.

When the stock is clear, add the vegetables, bay, thyme, parsley, peppercorns, and salt.

Bring back to a boil, then lower the heat and simmer gently for a good 2 hours, skimming the surface from time to time.

Remove the pieces of chicken and the vegetables with a slotted spoon.

Strain the chicken stock through a chinois or a sieve lined with a fine muslin cloth.

Refrigerate for several hours to allow the fat to rise to the surface. Skim off the fat.

Divide the stock into small containers and freeze. Thaw in the microwave as needed. Makes approximately 1.5 liters.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits