Boiling fowl or chicken carcass                          2 kg

Water                                                                   5 ltr

Salt                                                                      10 g

Leeks                                                                   50 g

Onions (studded with cloves)                             100 g

Carrots                                                                100 g

Bouquet garni                                                     1 small

Peppercorns (white)                                            6



  1. Clean, singe, wash and truss the fowl. 
  2. Place the boiling fowl or chicken carcasses into a suitable saucepan and add the water.
  3. Add the salt and bring to the boil.
  4. Skim and wipe the sides of the pan.
  5. Add the vegetables, left whole, bouquet garni and peppercorns and allow to simmer for 2 hours or until the fowl is cooked.
  6. Remove the scum, skim and pass the stock through a fine strainer or muslin.



  1. The cooked fowl is reserved for the preparation of other dishes such as vol-au-vent, creamed chicken or minced chicken etc.
  2. Salt is added to this stock to flavour the chicken especially when using whole birds, otherwise the meat has a tendency to be bland.