Grand Chicken Stock
Back to the recipeCooking
Step 1 of 10
Roast and deglaze
1 of 10
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.
Swipe, or use the arrow keys
What you are cooking with
Chicken
- 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
Mirepoix
- 2 kg Onions, roughly chopped
- 1 kg Carrots, roughly chopped
- 750 g Celery
- 2 each Leeks, washed well
- 1 bulb Garlic, halved
Aromatics
- 8 each Bay leaves
- 20 each Black peppercorns
- 10 sprigs Thyme
- 10 each Parsley stalks
- 2 sprigs Rosemary, optional
Liquids
- 20 L Cold water, approximately
- 500 ml Dry white wine, for deglazing