Chicken Stock

To keep freshly made stock, cover and refrigerate for 2-3 days. After this time, the stock will need to be reboiled and it will then keep for up to 2 more days. Stock can also be frozen in small portions that are easy to thaw and use.

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  • 3 kg  chicken bones
  • 10 lit  water
  • 1 1/2 cups dry white wine
  • 1 onion,chopped
  • 1 carrot,chopped
  • 1 stick celery,chopped
  • 8 black peppercorns
  • 4 stalks parsley
  • 2 bay leaves


Place chicken bones in a large stockpot or saucepan with the water.

Bring to a rapid simmer over medium heat.

Add the wine, onion, carrot, celery, peppercorns, parsley and bay leaves and allow to slowly but constantly simmer.

Skim the surface of the stock with a spoon occasionally while it is cooking so that the stock remains clear. 

Simmer the stock for 3 hours or until it is well flavored. Strain the stock through a fine or muslin-lined sieve.

Cool, and remove any solidified fat from the surface.


You may ask bones from your local butcher.
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