Make Clear Perfect Ratio Chicken Stock

LeGourmetTV's picture

Jan. 28, 2020

Today we're going to make chicken stock my friend Jamie was in and showed us how to break down a chicken.o I'm left with these three chicken carcasses, and I thought I'd make chicken stock with them because it's always a great idea to use the entire animal. Fifteen years ago I was shooting a French chef in an Italian restaurant in Hong Kong one of the things he made was chicken stock and I was completely blown away by his method. I came home and I tried it his way and I thought this is absolutely fantastic, this is the way I should be making stock. Then a few years later in 2009 Michael Ruhlman published a book called 'Ratios' and in his book he delineates pretty much this method for making chicken stock.


Chicken bones 1 Kilogram (raw)
Water 1 1/2 Liter
Onions 250 Gram
Carrots 120 Gram
Celery 120 Gram
Peppercorns 5 Gram
Salt 5 Gram



1. Preheat oven to 180ºF - 190ºF


2. Place the bones in an ovenproof stockpot and cover with water.

3. Quickly bring the water temp up to 200ºF on the stovetop.

4. Do not bring to a boil! Skim off any ‘foam’.

5. Place pot in oven and leave for 4 or 5 hours.

6. Add onions, carrots, celery, salt, and pepper to pot

(plus any other aromatics you might like).

7. Return to oven for another 1-2 hours.


8. Strain the stock through fine cheesecloth, cool and store.

Recipe Summary

Difficulty Level: Medium
Cook Time: 420 Minutes
Ready In: 420 Minutes