Recipes using chicken stock

Our house made chicken stock is made using free range chicken wings, onions, carrots and bay leaves to make a rich and convenient base for soups and casseroles. We use our homemade chicken stock to make a flavourful and fragrant chicken wonton chicken stock soup. Our recipe for braised duck legs with prunes, bacon and kale also uses chicken stock as a hearty base for this warming stew.

How to make chicken stock

Making chicken stock is simple - we like to use the leftover carcass from a roast chicken or purchase fresh chicken frames and wings in store to make a robust broth. We place chicken bones in a heavy-based saucepan then cover with cold water. Use organic chicken frames for organic chicken stock. Add a halved onion, stick of celery, a bay leaf and peppercorns to the pot then bring to the boil. Allow the chicken stock to simmer for up to two hours, until the broth is golden and slightly thickened. Strain the vegetable and frame from the broth then refrigerate for future use. The resulting liquid from our chicken stock recipe can be used to deepen the flavour of sauces, casseroles, risottos and stews.

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