Beautiful fresh Chicken stock, nothing better for cooking


  • Ingredients

  • 2 kg chicken legs or wings

  • ½ head garlic, unpeeled and squashed only

  • 5 sticks celery, roughly chopped with leaves

  • 1 medium leeks, roughly chopped

  • 3 medium onions, roughly chopped

  • 2 large carrots, roughly chopped

  • 3 bay leaves

  • 5 sprigs of fresh parsley

  • 5 sprigs of fresh thyme

  • 2 Teaspoons cracked black peppercorns

  • 2 ripe Tomato’s

  • 6 shallots chopped

  • 6 litres cold water

  • 1 large pot


  • 1.


  • 2.

    Place water in pot

  • 3.

    Add all ingredients to pot and bring to boil

  • 4.

    Reduce to a simmer and cook for 6 hours

  • 5.

    Strain cooked stock through fine sieve and discard solids

  • 6.

    Retain some for cooking

  • 7.

    Pack the rest in Ziplock Sandwich size bags, try to get all air out.

  • 8.

    1 sandwich size bag holds 4 cups of stock

  • 9.

    Label and lay flat in freezer till frozen, If done correctly it takes little room in the freezer.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 9kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 14mg

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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This stock is concentrated and makes excellent stock for many dishes, sauces and gravy’s, And it’s the best.

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