An essential in every fridge, our clear chicken stock is made from free-range chickens.
Meatsmith made in our Fitzroy kitchen, this is made with Bannockburn chicken wings, carrots, onions, garlic and bay leaves.
Each jar includes 500ml of chicken stock.
This product must be refrigerated and its shelf life will be for a minimum of four days, refer to packaging for further use by date information.
Learn more about our free-range chicken producers.
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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