Quick chicken broth

Cuisine World
Servings 2 liters


  • 1 chicken carcass chopped into rough pieces
  • 1 Onion chopped into quarters
  • 1 Leek chopped into thick 2 cm pieces
  • 1 carrot chopped into 2 cm pieces
  • 2 celery sticks chopped into 2 cm pieces
  • 1 garlic bulb choppedhalf (don’t worry about peeling)
  • 1 sprig of thyme
  • 2 Bay leaves
  • Fresh parsley to taste
  • Gently crushed peppercorns to taste
  • 2,5 liter water


  • Brown the pieces of chicken carcass (optional).
  • Place all the ingredients in a large saucepan and cover with cold water.
  • Quickly bring to a boil.
  • Skim the grease off the top of the stock using a ladle to help keep the stock clear and not cloudy as it boils.
  • Boil the stock for 30 to 40 minutes, skimming once or twice.
  • Place a sieve over a large pan and line the sieve with cheesecloth.
  • Pour the stock into the cheesecloth, catching any impurities and small bits into the sieve while allowing the stock to flow into the pan below.
  • Discard what the sieve caught and you’re done.
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