The Good Stuff - Chicken Stock

10:34 pm on 20 April 2009


4 chicken frames
4 Tbl olive oil
3 carrots
3 celery stock
3 cloves of garlic
2 onions
1 fennel bulb
800g of tinned tomatoes
1 bay leaf
4 cloves
1 orange
Assorted herbs - thyme, flat leaf parsley and sage
1 tsp salt
375ml red wine
Water to cover


Place frames on baking dish. Drizzle with ½ the olive oil and roast in oven at 180°C for 30 minutes. While frames are roasting, roughly chop the aromatics. Add to stock pot with remaining olive oil and salt. Saute vegetables on low heat reducing down for about 20 minutes.

Take chicken from oven and add to the stock pot. Pour wine in hot baking dish to deglaze. Make sure you free up all chicken bits in baking dish. Add this to the stock pot and stir and cook for 10 minutes.

Add the bay leave, cloves and herbs to the stock pot. Cut the orange in half and squeeze the juice into stock and then chuck in ½ the squeezed orange. Add water till everything is covered.

Lightly simmer, but don’t boil, for 30 minutes. Strain and store stock in containers. Freeze until needed.

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