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Chicken stock
2 h 20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 168
  • Fat about 12g
  • Carbohydrates about 0g
  • Protein about 0g
This is needed
This is needed for 1 litre
  • 1 shallot, chopped
  • oil for frying
  • 150 g carrots, chopped
  • 150 g celery, chopped
  • 2 dl dry white vermouth (e.g. Noilly Prat) or white wine
  • 200 g leek, cut into rings
  • 500 g chicken wings
  • water
To strain/flavour
  • 1 bunch flat-leaf parsley
  • 2 cloves
  • 3 bay leaf
  • 0.5 tsp peppercorns
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And that's how it's done
And that's how it's done
Heat the oil in a wide pan, sauté the vegetables for approx. 5 mins., reduce the heat, pour in the vermouth, cook for approx. 5 mins. Add the chicken wings, pour in enough water to just cover the chicken wings, bring to the boil. Skim off any foam using a slotted spoon. Simmer the stock over a low heat for approx. 2 hrs. Add a little more water to ensure that the chicken wings remain just covered.
To strain/flavour
Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the chicken wings and vegetables, otherwise the stock will become cloudy. Add the parsley to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.