Chicken Stock

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 1)

Ingredients

1 small soup chicken, approx. .2 kg
possibly bone, (poultry bones)
2 liters cold water
1 bunch soup greens
1 onion (s)
1 teaspoon peppercorns
1 small Bunch herbs from thyme and bay leaf (Bouquet Garni)

Instructions

Clean the vegetables and cut into walnut-sized cubes.
Divide the soup chicken and if you have raw poultry bones on hand, place the chicken with the bones in cold water and bring to the boil. Skim off the foam. Simmer for about 2 ½ hours and then add the vegetables, bouquet garni and peppercorns for the last hour. For the last half an hour, place the parsley from the soup greens.
The cooking process should only be simmering slightly, not flowing, otherwise cloudy substances will dissolve and the stock will turn gray. Always refill water when the stock has reduced.
Remove the soup chicken and vegetables and carefully strain the stock.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.