Stocks & Sauces

Chicken stock recipe

Chicken carcass alongside selected vegetables and herbs.



  1. Preheat your oven to 180°C.
  2. Lay the wings and carcass in a tray and place in the oven for 25-minutes.
  3. Remove from the oven and carefully transfer to a suitably sized pot. Deglaze the oven tray with a little water, being sure to scrape up all that chicken-y goodness.
  4. Cover the bones with cold water and place over a high heat.
  5. Once boiling, turn the heat down slightly. Use a ladle to skim off any scum that rises to the top, then add all the remaining ingredients. Regulate the heat so it maintains a very gentle simmer and allow to cook for 4-hours.
  6. Turn the heat off and allow to sit for 30-minutes before passing through a sieve.

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