Classic Chicken Stock
Every great French sauce, soup, and braise begins with a good stock. Escoffier called stock 'the foundation of cooking,' and he was right. A well-made chicken stock is liquid gold — it adds depth, body, and flavour to everything it touches. The secret is patience: a gentle simmer, never a boil.
Prep Time
5 min
Cook Time
3-4 hours
Yield
2 litres
Difficulty
Easy
Method
- Place the chicken bones in a large stockpot and cover with the cold water. Always start with cold water — this allows the proteins to release slowly, producing a clearer stock.
- Bring slowly to the boil over medium heat. As it heats, grey scum will rise to the surface. Skim this off carefully with a ladle or large spoon.
- Once boiling, reduce to the gentlest possible simmer — you want just a few bubbles breaking the surface. Add the onion, carrots, celery, leek, peppercorns, garlic, and bouquet garni.
- Simmer uncovered for 3-4 hours, skimming occasionally. Never let it boil vigorously — this makes the stock cloudy and greasy.
- Strain through a fine sieve lined with muslin into a clean container. Do not press the solids — this also clouds the stock.
- Cool quickly by placing the container in a sink of ice water, then refrigerate. Once cold, lift off the solidified fat from the surface. The stock will keep for 5 days in the fridge or 3 months in the freezer.
Chef's Tips
- Cold water start: Starting with cold water extracts more flavour and produces a clearer stock than starting with hot water.
- Never boil: A rolling boil emulsifies the fat into the stock, making it cloudy and greasy. Keep it at the barest simmer.
- Roasting option: For a richer, darker stock, roast the bones at 200°C for 30 minutes before making the stock.