Chicken stock


This is the timeless, classic white stock used in most countries as a base for soups and sauces. It is also good and comforting on its own.


2 carrot (large, peeled and cut into thick chunks)
2 onion (peeled and cut into quarters)
1 leek (washed and cut into 1 inch pieces)
1 celery (rib, washed and cut into 1 inch pieces)
6 pepper (peppercorns)
1 bouquet garni (parsley, bay leaf, marjoram, your choice)
  seasoning (to taste, added later)


  1. Put the chicken and vegetables in a large stock pot. Add water –about 8 pints- and take to the boil. Skim off foam, add herbs and a little salt and take again to the boil,
  2. Reduce heat, cover and simmer for 2-3 hours, until the meat falls off the bones, skimming foam off and adding hot water when required so the ingredients are always covered,
  3. Cool, remove fat and strain broth. Use or reserve for later.


Add salt and pepper to the broth when making a soup, sauce, or, if having the broth on its own, just before serving.

If you are using this broth for a chicken noodle soup, the cooked chicken meat can be chopped and added to the soup; otherwise, use it in salads, chicken pie, or make it into a loaf.

Use your favorite herbs instead of the whole bouquet garni. You could flavor just with only one or two of the herbs.

2 liter
Preparation time
Cooking time
Total time
2 hours, 20 minutes