The basis for so many recipes is a good stock. This is my chicken stock, but any meat can be used. If it's not needed straight away then I just freeze it in 250ml lots.


  • Ingredients

  • 2kg meat bones

  • 10.5 cups cold water

  • 1 carrot

  • 1 turnip

  • 1 onion

  • 2 sticks celery

  • 1 bouquet garni (made up of parsley, thyme and bay leaves tied together)

  • 1 dessertspoon salt

  • 12 cloves

  • 12 peppercorns

  • 1 blade mace (this is the outer shell of the nutmeg fruit)


  • 1.


  • 2.

    Trim and wipe the bones, remove the fat and marrow and gash meat well.

  • 3.

    Put bones, salt, meat and water into the stock pot or saucepan.

  • 4.

    Let them soak for 1/2 to 1 hour

  • 5.

    Put the pot to boil slowly.

  • 6.

    Wash the vegetables and cut up roughly.

  • 7.

    Put them into the stock pot, aslo the herbs, peppercorns and cloves.

  • 8.

    Simmer gently 4.5 hours

  • 9.

    Strain and allow to cool

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 27kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 86mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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