chicken stock




1 whole chicken rinsed and patted dry (skin on or removed - your preference)


3-4 chicken legs and 1 chicken breast - bone in

1 tbsp olive oil (if you leave the skin on your chicken don't add the oil)

1 large onion rinsed and cut in half - skin on

1 head garlic cut in half

10 black peppercorns

2-3 carrots rinsed and cut into large chunks

3-4 ribs celery rinsed and cut into large chunks

your desired amount of fresh thyme, parsley, rosemary and bay leaf


1. place chicken in a large stock pot. cover with boiling water from the kettle. let stand 30 mins and discard water (this ensures a clear stock)

2. place all ingredients into the pot with the chicken. cover with cold water.

3. bring to a boil and reduce heat. simmer for a minimum of 1 hour.

4. strain though a fine mesh strainer.

5. season to your taste with salt and pepper.