Healthy living

Chicken stock

Preparation time: 5 minutes

Cooking time: 2 Hours


  • 1 kg chicken bones
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 stick celery, sliced
  • 3 sprigs parsley
  • 1 bay leaf, fresh or dried
  • ½ teaspoon grated lemon rind
  • 6 black peppercorns
  • Water


1. Place all ingredients in a large saucepan and add water to cover.

Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.

Remove from heat and strain into a bowl. Cover with cling film and refrigerate overnight.

Skim off surface fat the next day and use stock as required.


Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.


  • Makes 8 cups.

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See also

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