White Chicken Stock 

Makes about 2L


  • 1kg chicken bones, rinsed well
  • 3L water
  • 1 carrot, diced
  • 1 onion, diced
  • 1 small leek, white part only, diced
  • 1 celery stalk, diced
  • 1 clove garlic
  • fresh parsley
  • fresh thyme 
  • bay leaf 
  • 1T lemon or orange rind


  1. Wrap and tie parsley, thyme, bay and rind the green part of a leek leaf to make a bouquet garni.
  2. Place chicken bones and water in a large saucepan or stockpot.  Bring to the boil over a medium heat, skimming any impurities from the surface.  Add the carrot, onion, leek, celery, garlic and bouquet garni and return to the boil.
  3. Reduce the heat to low and simmer for 3 hours skimming regularly.
  4. Strain the stock through a fine mesh sieve sitting over a large bowl and discard the solids.  Do not press on the vegetables when straining as it will reduce the clarity of the stock).
  5. Cool to room temperature then refrigerate until cold.  The fat will solidify on the top of the stock, making it easy to remove and discard.  
  6. Refrigerate for up to 7 days or freeze for up to 3 months
** If freezing, pour into ice cubes for improved portioning