Chicken and veal stock

Chicken and veal stock

Leiths How to Cook
1 litre
Peter Cassidy


Quantity Ingredient
2kg raw chicken carcasses
1kg veal bones
3 onions
2 carrots
4 celery sticks
handful parsley stalks
thyme sprigs
2 bay leaves
black peppercorns
handful button mushrooms


  1. Trim any excess fat from the chicken carcasses and cut them in half. Trim off excess fat from the veal bones. Peel the onions and carrots and cut them and the celery into large chunks. Put the veal and chicken in a tall stockpot and add enough cold water to cover. Place over a medium to high heat and bring slowly to the boil. Immediately turn the heat down and dépouiller the stock.
  2. Skim off the fat and scum that will have risen to the surface, until the stock is as clear as possible. Add the prepared vegetables, along with the aromatics, to the stockpot. Add more cold water to cover the bones and vegetables, then add the mushrooms. Simmer very gently for 2–3 hours, skimming occasionally.
  3. Strain the stock carefully through a fine sieve into a clean pan and reduce over a medium heat to the required concentration of flavour for use. Alternatively, to store the stock, continue to reduce it until slightly ‘sticky’ when tested between thumb and finger. The stock can be cooled, refrigerated and kept for up to 3 days in the fridge, or frozen for up to 3 months.


  • Chicken stock If you are unable to obtain veal bones, simply increase the quantity of chicken carcasses to 3 kg.

A note on the strength of flavour...

  • If a recipe calls for a strong or well flavoured stock, simmer the finished stock rapidly over a medium heat to reduce it slightly and intensify the flavour.
Leiths School of food and wine
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