Alive and Cooking

Chicken Stock

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2 kg chicken bones
2 sticks of celery
2 carrots
1 brown onion
2 sticks of thyme
10 sage leaves
2 clove of garlic
4-6 litres of water


Place all ingredients into a large saucepan, place on a lid and bring to a boil.
Take the lid halfway off, turn down to a simmer and cook for a minimum of 2 hours, though longer is better, I cook for 4-6 hours, checking the water level and topping up when needed

Chicken Stock