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straining chicken stock

Chicken stock or broth

Chicken stock or broth is used as a basis in many recipes such as soups, sauces, and vegetables dishes
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Meat & Poultry
Cuisine International
Servings 1 litre
Calories 104 kcal

EQUIPMENT (click pictures for details)

Large cooking pot
Mesh sieve



  • Place the whole chicken or the carcass in a large cooking pot and cover with cold water before bringing to the boil (blanchir).
    adding water to chicken carcasses
  • Drain out the water and refill the cooking pot with water. Meanwhile, wash, peel and cut the vegetables into large pieces and add to the pot with the chicken and seasoning.
    making chicken stock
  • Bring to the boil and simmer for 1 hour (whole chicken) and 30 minutes (carcass and wings).
    making chicken stock
  • Remove the chicken and veggies, allow to cool down and refrigerate for any other recipe. (carcasses can be discarded)
    straining chicken stock
  • Pass the broth through a sieve.
    chicken stock


  • Keep the chicken broth simmering to get a clear broth.
  • Lack of flavour? Reduce the broth by simmering even more to concentrate the flavour
  • You can freeze chicken stock in an ice cube tray for easy use.

Nutrition for 1 portion

Calories: 104kcalCarbohydrates: 24gProtein: 3gFat: 1gSodium: 60mgFiber: 5gSugar: 9gVitamin A: 11043IUVitamin C: 19mgCalcium: 85mgIron: 2mg
Keyword chicken broth, chicken stock
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