- 1kg fresh chicken bones
- 1 large onion, peeled and quartered
- 1 large carrot, roughly chopped
- Handful of Celery leaves
- Fresh parsley stalks
- 2-3 bay leaves
- Fresh thyme leaves
- Put all ingredients into a large stock pot. Cover chicken with cold water. Cover pan. Bring to the boil. Reduce heat. Simmer for 1 ½ hours.
- Strain. Season as required.
If you wish for a stronger chicken stock flavour, return strained stock to the pan, bring to the boil and continue boiling until reduced by half again. Season as required.