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Chicken Stock


1kg Chicken wings/legs (can also use the backbone if you have left from spatchcocking chicken)

1 Onion, unpeeled & cut into quarters

2 Garlic cloves, bashed

2 Carrots, cut into chunks

1 Leek, cut into chunks

2 Celery sticks, cut into chunks

5 Peppercorns

3 Parsley stalks

2 Thyme sprigs

2 Bay leaves


Add all the ingredients to a large saucepan and cover with 2lt of water, add a pinch of salt.

Bring to a boil, then turn down the heat to a simmer.

Cook for 4-5 hours partially covered with a lid, skim the top when needed.

Place a clean bowl in your sink, place a sieve over the bowl, and strain.

Discard your chicken and vegetables, place your stock in a clean container and store in the fridge for a week or you can freeze for 3 months.

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