• 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
  1. 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.
  2. Strain. Season as required.

Top Tips

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.

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