Chicken Stock

Preparation info

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By James Viles

Published 2016

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  • 2 kg (4 lb 8 oz) chicken feet, necks or wings
  • Splash of white vinegar


Put 5 litres (175 fl oz) water into a very large saucepan or stockpot. Add the chicken and slowly bring to a simmer, skimming regularly to remove any impurities. Simmer, uncovered, over low heat for 2–4 hours. Strain through a fine strainer. Return to low heat and simmer until reduced by three-quarters and rich enough to coat the back of a spoon. Finish with a splash of white vinegar.


In an airtight container in the fridge for up to 4 weeks.