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    De Luxe Stock

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    De Luxe Stock

    You'll need a large, non-corrodible stock pot for this.

    • Preparation time: 45 minutes
    • Cooking time: 300 minutes
    • Total time: 5 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Makes: 2 litres


    • 2 organic or free-range chickens
    • 5 tbsp sunflower oil
    • 3 cloves
    • 3 onions, halved and peeled
    • 4 shallots, peeled
    • 4 cloves garlic, peeled
    • 4 large carrots, peeled and cut into large chunks
    • 4 outer sticks of celery, washed and cut in half
    • 3 leeks, washed and cut into chunks
    • ½ celeriac root, peeled and cut into large chunks
    • Handful of parsley stalks
    • Handful of thyme leaves
    • 1 bay leaf
    • 1 bottle white wine
    • 6 peppercorns


    1. Preheat the oven to its highest setting. Remove the legs from each chicken by pulling the thigh away from the body and cutting around the thigh joint. Cut each leg in half and place in a roasting tray. Cut off the wing tips, then slice each breast away from the rib cage. Cut off the wings and wrap and chill the chicken breasts to be used for another dish. Add the wing joints to the legs. Slice off and discard the parson's nose, then cut each carcass in half by snapping through the spine. Place in the roasting tray. Toss the chicken in 2 tbsp sunflower oil and place in the centre of the oven. Roast for about 30 minutes or until most of the pieces are golden brown.
    2. Meanwhile, prepare the vegetables. Heat 3 tbsp sunflower oil in a stock pot and set over a medium heat. Stick the cloves into the onion halves and add to the pan with the shallots, garlic, carrots and celery, stirring regularly, until the vegetables are lightly caramelised. Then add the leeks, celeriac, herbs and wine and set aside until the chicken is ready.
    3. Once the chicken is well-coloured, remove from the oven. Take the chicken pieces (trying to leave all the fat in the roasting tray), and add to the vegetables and wine. Fill the pan with cold water, covering the chicken, and set over a high heat.
    4. As the stock comes to the boil, skim off the fat and scum that form on the surface. Skim regularly until the liquid begins to boil properly, them immediately reduce the temperature to a gentle simmer and add the peppercorns.
    5. You can now leave it to simmer gently for the next five hours - top up with water after the first two. It is ready as soon as it has a good, rounded chicken flavour.
    6. Strain the liquid through a fine sieve and set aside to cool. If the kitchen is hot, pour the stock into a plastic container with a tight-fitting lid and place in the sink. Add ice and enough cold water to come half way up its side. It will cool very quickly. Once cold, chill in the fridge so that you can easily lift off the fat that sets on the surface. Transfer to smaller containers and freeze until needed.

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