Home made chicken stock is the bomb! The long process is well worth the effort. The longer the cooking the more minerals and flavour come out of the chicken bones.

Yields1 Serving
Prep Time30 minsCook Time3 minsTotal Time33 mins


1 large chicken
1 large sprig of rosemary
1 lemon cut into quarters
2 onions, halved
2 carrots, halved
2 sticks celery, chopped
Olive oil
6 litres water
8 black peppercorns
4 stalks flat-leaf parsley
2 bay leaves
Sea salt flakes

General Directions

  1. Preheat oven to 160°C.
  2. Place onion, carrots and celery into a heavy based baking tray.
  3. Place rosemary and lemon into chicken cavity.
  4. Put chicken on top of vegetables and drizzle with olive oil.
  5. Roast for 1.5 hours.
  6. Cool slightly to remove chicken meat. This can be used for sandwiches for lunch.
  7. Place the chicken bones, onion, carrot and celery in a large a stockpot with the water, peppercorns, parsley and bay leaves. Bring to the boil.
  8. Reduce the heat so that the stock simmers slowly but constantly. Skim the surface of the stock with a spoon occasionally so that it remains clear. Simmer for 1½ hours or until the stock is well flavoured. Add a generous amount of salt to bring out the flavour.
  9. Strain the stock through a fine sieve. Allow to cool, then remove any solidified fat from the surface. Refrigerate the stock for up to 3 days or freeze in ready-to-use portions.



Chicken Stock