Chicken Stock

Homemade stock is definitely better than store-bought!

Chicken bones1kg
Carrots2 large
Garlic3 cloves
(whatever kind)
Onions1 large
Salt1 tbsp
Thyme1 tsp
Rosemary1 tsp
Water2 liter
Neutral oil1 tbsp


  1. Preheat the oven to 180 degrees and roast the chicken bones for 15 mins. They should be a light/dark brown colour.
  2. While the chicken is in the oven, cut the onions, carrots, mushrooms in large chunks.
  3. Add the oil to a heated deep stock pot.
  4. Add the onions, garlic, mushroom, rosemary, thyme.
  5. Fry for a couple of minutes, then add the chicken and the water. Bring to a boil and add the salt.
  6. Cook for around 1-2 hours. Every 30 mins, feel free to take the scum off the top so you get a clear broth at thend.
  7. When you are happy with your stock, strain it to get just the broth.
  8. You can freeze the stock for up to 3 months in an airtight jar. You can also store in fridge for 1-3 days.

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