David Lee Chef
David Lee Chef
Professional Chef : Consultant : Writer

 Chicken Stock



1 kg chicken carcasses/necks/drumsticks

Cold water to cover

1 brown onion

1 stick of celery

1 medium carrots

1 Bay leaf

Small bunch of thyme

A few parsleys stalk

Peppercorns a few




Wash chicken to remove blood and chop.

 Place bones and necks into a suitably-sized clean pot. Add the water, making sure that it completely and just covers the bones and bring to the boil.

Turn down to a slow simmer and skim well any foam that appears on the surface.

Clean and wash the vegetables, cut them into a rough dice and add to pot with the herbs and pepper.

Simmer for 3 to 4 hours, skimming the surface as often as necessary. If the water level evaporates below the level of the bones, top up with fresh water.

Strain the stock, store or use.