Rich Chicken Stock….

By Simon  ,   

March 19, 2014

We love making this simple rich chicken stock, its like the magic touch to so many recipe's. In this recipe we use a whole fresh chicken, i love the meat that is left at the end, mincing around like a hungry caveman, now you could use up chicken and it's skeleton from a previous meal as well.

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields:


1 1/2 Kg Fresh chicken

1 Onion

2 Carrots

2 Celery stalks, leaves as well

1 Head of garlic

1 Handful Fresh parsley and stalks

4 Sprig Fresh thyme

2 Bayleaf

Sea salt and freshly milled black pepper

3 Litre Cold water


Simple, place everything in a large stockpot with a lid, bring slowly to the boil.  Reduce the heat to a gentle simmer with the lid slightly ajar, skimming  occasionally, letting the magic happen for 2-3 hours, depending of the depth and richness of stock you would love. As with most stocks do not stir, disturb or move it in any way.  Strain well through a sieve, allow to cool, refrigerate giving the stock a final skimming before use or freezing. And remember the meat can de devoired !!!! So there we have it a beautiful, wholesome, rich chicken stock ready and waiting for your next creation.

Makes about 2.25 litres


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