Preparation info
  • Makes

    16 cups

    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

When making stock it is just as easy to make a large quantity as it may easily be frozen. If storing stock in the refrigerator, it will keep for up to 4 days.


  • 5 kg (10 lb) chicken bones
  • 2 large brown (yellow) onions


WASH THE CHICKEN BONES under running water for a few minutes to remove any blood. Place the bones in a large stockpot. Roughly chop the onions, leaving the skin on, and the ginger and add to the stockpot along with the peppercorns. Place the stockpot on the stove and add the specified water, or just enough to cover the bones. Bring to the boil over a high heat, then turn down the heat to