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Grand Chicken Stock

Name: Grand Chicken Stock
Yield: Approximately 15 to 18 litres of finished stock
Ingredients: 10 each Whole chickens, about 12 to 15 kg total; breasts may be reserved for another use; 3 kg Fresh chicken wings, optional for the second extraction; 2 kg Chicken feet, alternative to wings for the second extraction; 2 kg Onions, roughly chopped; 1 kg Carrots, roughly chopped; 750 g Celery; 2 each Leeks, washed well; 1 bulb Garlic, halved; 8 each Bay leaves; 20 each Black peppercorns; 10 sprigs Thyme; 10 each Parsley stalks; 2 sprigs Rosemary, optional; 20 L Cold water, approximately; 500 ml Dry white wine, for deglazing

Roasted chicken, caramelised mirepoix and a long gentle extraction for a deep, gelatin-rich stock.

Clear deep golden roasted chicken stock in a glass jug beside a stockpot.

A restaurant-scale chicken stock built from ten birds. The bones and vegetables are roasted for colour, the pot never rolls at a boil, and the finished stock is strained gently and reduced so it chills with a soft jelly texture.

Approximately 15 to 18 litres of finished stock

Cook this

Ingredients

Batch

Chicken

Whole chickens, about 12 to 15 kg total; breasts may be reserved for another use10 each
Fresh chicken wings, optional for the second extraction3 kg
Chicken feet, alternative to wings for the second extraction2 kg

Mirepoix

Onions, roughly chopped2 kg
Carrots, roughly chopped1 kg
Celery750 g
Leeks, washed well2 each
Garlic, halved1 bulb

Aromatics

Bay leaves8 each
Black peppercorns20 each
Thyme10 sprigs
Parsley stalks10 each
Rosemary, optional2 sprigs

Liquids

Cold water, approximately20 L
Dry white wine, for deglazing500 ml

Method

Roast and deglaze

Roast the chicken bones, carcasses, wings, necks, backs, thighs, drumsticks and feet at 200°C for 45 to 60 minutes, until deep golden but not burnt.
Add the onions, carrots and celery for the final 20 minutes so they caramelise lightly.
Pour off excess fat. Deglaze the roasting trays with the white wine, scraping up every piece of fond.

Extract

Transfer the roasted chicken, vegetables and deglazing liquid to the stockpot. Add the garlic and leeks and cover with cold water.
Bring the pot slowly to 85 to 90°C and hold it there. Do not let it roll at a boil.
For the first 90 minutes, skim foam, impurities and floating fat every 15 minutes.
After 2 hours add the bay leaves, thyme, parsley stalks and peppercorns. Hold the stock at 85 to 90°C for a total of 6 to 8 hours.

Optional second extraction and finish

For extra natural gelatine, strain the first stock and add either 3 kg fresh chicken wings or 2 kg chicken feet. Extract gently for another 3 to 4 hours.
Strain through a fine chinois and then muslin without pressing the solids.
Return the stock to a clean pot and reduce gently by about 20 to 30 percent, or until the flavour and body are where you want them.

Chef’s notes

The source's coastal variation adds the peel of 2 lemons, 1 sliced fennel bulb and 1 roasted tomato during the final hour. Keep that as a deliberate variation rather than putting it into every batch.
When chilled overnight, the finished stock should resemble a soft jelly. If it does not, reduce it further rather than boiling the extraction harder.

Keeping

Cool rapidly after straining and reducing. Refrigerate at 5°C or below and use within 3 to 4 days, or freeze in practical service quantities.

Allergens and diet

Celery. Sulphites, from the wine.

Last refined · September 2026