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Basic Chicken Stock

June 16, 2016

Once you start making your own stock you will not go back to the salty preservative laden stock cubes or expensive pre made stock. The below is a great base recipe, though the best thing about stock is that you can keep a pot on the kitchen bench to chuck your vegetable offcuts in during the week, or grab all the leftover fridge vegetables and use them, adding onion and herbs.



  • 2 kg raw organic chicken carcasses , legs or wings chopped. Use carcass from leftover roast or buy bones from your local butcher

  • ½ head garlic , unpeeled and bashed

  • 5 sticks celery , roughly chopped

  • 2 medium leeks , roughly chopped

  • 2 medium onions , roughly chopped

  • 2 large carrots , roughly chopped

  • 3 bay leaves

  • 2 sprigs of fresh rosemary

  • 5 sprigs of fresh parsley

  • 5 sprigs of fresh thyme

  • 5 whole black peppercorns

  • 6 litres cold water


1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.

2. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. 3. Continue to simmer gently for 3-4 hours, skimming as necessary, then

3. Pass the stock through a fine sieve, allow to cool then refrigerate.

4. I usually divide it into small glass containers or jars at this point and freeze. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.




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