Chicken Stock


  • Carcass and bones from 1.5 kg uncooked chicken, rough chopped
  • 2 leeks, sliced (optional)
  • 1 x onion, peeled & medium rough chopped
  • 100g carrot, medium rough chopped
  • 100g celery, medium sliced
  • 2 dry bay leaves
  • 2 sprig of thyme
  • 2.25 litres cold water 


  • Put all ingredients into stock pot – bring to simmer and simmer for 2 hours (do not boil)
  • Regularly skim and remove scum on the surface
  • Stain thru sieve into clean pot and continue to simmer until reduced to 1.75 litres


  • 1.75 litres


  • DO NOT add salt – salt will be used when cooking with the stock
  • Do not be tempted to add other flavors – keep it simple

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