Skinny Chicken Stock

Ice cubes make handy small portions.



3 L Water

2kg Chicken bones (no skin)

2 Garlic cloves – bruised

1 Celery stick, roughly chopped

2 Onions quartered

bunch of Parsley

3 Bay Leaves

1 Tbsp Thyme


10 pepper corns


  1. Add all ingredients to a large stock pot
  2. Bring to a boil. You will notice some scum comes to the top. Scoop it off with a slotted spoon.
  3. Reduce the heat so the liquid barely bubbles. With lid on, slow simmer for about 90 minutes
  4. Scoop off any more scum and allow the stock to cool
  5. Remove excess fat with absorbent paper, strain then separate into 5 x 500ml portions and put the rest into ice-cube trays - label them ‘Chicken stock’
  6. Freeze


NOTE: in P1 DO NOT use potato, carrot or parsnip to make vegetable stock – it results in weight gain