Chicken stock

Preparation info
  • Makes about

    1.5-2 litres

    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 1.5 kg chicken bones
  • celery sticks, trimmed and roughly chopped
  • 1 leek, white


  1. Put the chicken bones into a large stockpot and pour in just enough cold water to cover (about 3 litres). Bring to the boil and skim off the scum that rises to the surface, then turn the heat down as low as possible.
  2. Add all the remaining ingredients, making sure they are all fully submerged in the water. Let the stock simmer for 3-4 hours, then pass it through