Chicken Stock


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
  • 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.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN