White chicken stock

Cook Time 8 hrs
Total Time 8 hrs
Course Sauce, Soup
Servings 2 liter


  • 1 pcs chicken
  • 800 g leek
  • 800 g carrots
  • 600 g onion
  • 100 g celery
  • 0,1 g pepper
  • 5 l water
  • 1 g salt

Bouquet garni

  • 2 branches thym
  • 1 leaf mace
  • 3 leaf bay leaf
  • 2 branches parsely


  • Cut the chicken into 4 pieces. Peel and wash the vegetables. Cut the onion into 4 pieces. Cut the other vegetables into a mire poix (big cubes). Place all the ingredients in a tall pot and cover generously with water. Add the bouquet garni tight up with rope into a leek leave. Season slightly and cook on low heat during 4 to 6 hours. Skim time to time. Strain and pour through a fine sieve. Store in a refrigerated place and freeze if necessary for later use.
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