Recipe: Chicken stock


  • Large (1.6kg) free-range chicken, rinsed
  • 1 large onion, quartered
  • 1 leek (white part only), chopped
  • 3 celery stalks, quartered
  • 2 garlic cloves, bruised with side of a knife
  • 2 bay leaves
  • 1 tsp whole black peppercorns


  1. Put ingredients in a stockpot with 1 tbs sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat.
  2. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 11/2 hours or until meat falls from bone.
  3. Remove chicken. Strain stock through a muslin-lined sieve.
  4. Discard solids.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)