• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1.5-2kg chicken bones, cleaned
  • 1 leek, use the pale section only, chopped
  • 250g carrots, chopped
  • 3 celery stalks (omit the leaves), chopped
  • 1 onion
  • 2-3 cloves garlic, keep whole
  • 2 bay leaves
  • 1 tsp black peppercorns
  • ½ tsp white peppercorns


  1. Combine all the ingredients in a large, heavy-based stockpot and add enough cold water to cover. Bring to boil then discard the liquid.
  2. Return all the ingredients to the stockpot and cover with enough cold water again. Bring to boil over medium heat. Once it comes to a boil, reduce the heat and simmer uncovered for 1-1½ hours. Occasionally skim impurities.
  3. Strain the stock when it has cooled down. Refrigerate stock for up to two days or freeze for up to two months.

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