Chicken stock

Total time: 2hr 20m
Preparation Time: 140m

For 1 litre

Nutritional Information

Contains 168 Kcal, 0g Protein, 0g Carbohydrates, 12g Fat


  • Stock
  • 1 shallot, chopped
  • oil for frying
  • 150 g carrots, chopped
  • 150 g celery, chopped
  • 2 dl dry white vermouth (e.g. Noilly Prat) or white wine
  • 200 g leek, cut into rings
  • 500 g chicken wings
  • water
  • To strain/flavour
  • 1 bunch flat-leaf parsley
  • 2 cloves
  • 3 bay leaf
  • 0.5 tsp peppercorns

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  • Stock

    Heat the oil in a wide pan, sauté the vegetables for approx. 5 mins., reduce the heat, pour in the vermouth, cook for approx. 5 mins. Add the chicken wings, pour in enough water to just cover the chicken wings, bring to the boil. Skim off any foam using a slotted spoon. Simmer the stock over a low heat for approx. 2 hrs. Add a little more water to ensure that the chicken wings remain just covered.
  • To strain/flavour

    Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the chicken wings and vegetables, otherwise the stock will become cloudy. Add the parsley to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.
  • Tip:

    Use the chicken stock for risotto, white sauces and soups.

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Products used in this recipe

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