Chicken Stock
Running out of stock is almost as bad as running out of coffee. It is the basis of many of our dishes, including our own very special steamed cauliflower. Without chicken stock we’re stuffed, and I get twitchy if there are not at least three containers of stock in the freezer. Really simple to make, so don’t waste money buying something inferior.
  1. Cut the onion in half and peel.
  2. Put all the ingredients in a five litre pot.
  3. Cover with water and simmer very, very gently for an hour to an hour and a half.
  4. Remove the chicken, onion and celery. Allow the stock to cool and either freeze or use as desired.
  5. Shred the wing meat by hand. Discard the bones and skin. The meat can be used for any number of dishes.
Recipe Notes

Cooking stock slowly results in rich, flavoursome stock. It’s all about contact time. The longer you cook, the more flavour can be infused in to the water. Don’t boil the bejeezus out of it. The wings become very, very tender but still remain whole so the stock is clear and golden.

The meat from the wings can be shredded by hand, the bones discarded and the meat can be used for any number of dishes, or frozen.Put the stock in small containers in the freezer.

Note: don’t add salt. Stock is an ingredient. If you add salt to it you are going to have too much salt in the final dish, what ever that may be.

Nutrition Facts
Chicken Stock
Amount Per Serving
Energy 209kJ Energy from Fat 38kJ
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 3260mg 136%
Potassium 100mg 3%
Total Carbohydrates 6g 2%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.