Easy Peasy Chicken Stock

Easy Peasy Chicken Stock


3 months


15 minutes


4 hours


  • 2 kg raw OurCow drumsticks or wings
  • ½ a bulb of garlic
  • 5 sticks of celery
  • 2 medium leeks
  • 2 medium onions
  • 2 large carrots
  • 3 bay leaves
  • 2 sprigs of fresh rosemary
  • 5 sprigs of fresh parsley & thyme
  • 5 whole black peppercorns
  • 6 litres cold water


Step 1
Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.

Step 2
Chop up the chicken, and place it, the garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn down to a simmer. Simmer gently for 3-4 hours, skimming as necessary, then finally pass the stock through a fine sieve so you are left with just the liquid.

Step 3
Allow to cool, probably around half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.

Step 4
You can then divide it into small plastic containers and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.