Easy chicken stock

I made my own chicken stock for the first time a few weeks ago – yes, I’m a late bloomer.  I referred to a Matt Moran recipe, which took 4 hours cooking time.  I placed all the ingredients in a pot from the start, rather than cook the chicken bones in water first, in the interest of time.


  • chicken bones (mine was about 1 kg)
  • 2 litres of water
  • 1 yellow onion, peeled and chopped
  • 3 cloves of garlic, peeled
  • 10 black peppercorns
  • 3 bay leaves


  1. Place chicken in a big pot and fill up with water
  2. Place all the ingredients in and bring to a simmer
  3. Leave to cook for 4 hours over very low heat
  4. Skim off fat
  5. Use a fine sieve to drain the stock and discard the stock ingredients
  6. I poured my stock into a tupperware and froze it

One thought on “Easy chicken stock

  1. Pingback: Prawn dumpling noodle soup | Chronicles of a cookbookworm

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