Chicken Stock


  • 2.5 kg whole stewing hen, or 900 g chicken wing tips, necks and backs
  • 3 celery stalks, sliced
  • 1 large carrot, sliced
  • 1 large onion, quartered
  • 1 leek, white part only, halved lengthwise, cleaned and sliced
  • 6 sprigs fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns


  1. In a stockpot or very large saucepan, combine all the ingredients. Add enough water to cover the mixture. Bring slowly to a boil over medium–low heat, using a slotted spoon to skim off any fat or scum that rises to the surface.
  2. Reduce the heat, partly cover the pot and gently simmer the stock for about 3 hours, until the stock is well flavoured. The longer you simmer the stock, the richer the flavour.
  3. Line a fine sieve with muslin (cheesecloth) and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-sized, airtight containers; cover, label and date. Store in the refrigerator for 1 week, or freeze for up to 6 months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.

Makes 8 cups (2 litres)
Preparation: 10 minutes
Cooking: about 3 hours

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