Cooking basics – Chicken stock

17 October, 2017

Chicken stock is one of the most common stocks used in every professional kitchen for soups, sauces and as an ingredient in other dishes. It comes in two variations: white and brown. The method is not very different but the flavour is.

For around 5l of brown chicken stock you will need:

  • 3kg chicken wings or carcasses
  • 0,5kg white onions
  • 0,5kg carrots – peeled
  • 1 leek
  • 1 celery stick
  • 3 parsley stalks
  • 3 garlic cloves
  • 30g thyme
  • 2 bay leaves
  • 6 whole black peppercorns
  • 6 allspice
  • 300g tomato paste

Equipment needed

A hob, an oven, a baking tray, an 8 – 10l pot, a colander, a ladle, a container for ready stock



Start with heating up the oven to 180°C.

Meantime break down the chicken bones and roast in the oven until golden brown. Roughly cut onions, carrots, leek and celery into 3-4 cm pieces, mix with tomato paste and put them all on a baking tray, put in the hot oven and roast well until dark brown but not burnt. This method speeds up water evaporation and intensifies the flavour of vegetables.

When ready, put all the ingredients in a pot together with spices and cover with COLD water. By using cold water bones and vegetables will have time to give away slowly all the taste, making rich, chicken stock. Bring to the boil over high heat, turn down and simmer on low fire for another 1 – 1.5 hour. Skim the fat that cumulates on top using a ladle. The more often you do this, the clearer will be the stock.

Once the stock is ready, pass it into the container through the colander and set on a side to cool down.

Cold stock you can store in the fridge for up to 3 days or divide into smaller portions, freeze down and keep for another month, using whenever you need.

For white chicken stock, you won’t use tomato paste as well as vegetables and bones won’t be roasted. Apart from this the whole recipe and method stay the same.

Another basic learned!