This is the basic recipe I use to make stock.


Prep time: 10mins

Cook time: up to 24hours - the longer you cook it for the tastier it will be

Yield: approx 5 litres



  • 1 whole free-range chicken or 6 good sized beef marrow and knuckle bones
  • 3 - 4 chicken feet (chicken stock - optional, they contain gelatine which adds a lot of goodness to the stock) 
  • 2 onions - skin on, quartered
  • 4 celery stalks roughly chopped (include leaves)
  • 2 large carrots roughly chopped
  • 1 tsp black peppercorns
  • 3 large sprigs fresh thyme
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1/4 cup Apple Cider Vinegar


  1. Remove any excess fat from chicken (mainly in cavity).
  2. Place all ingredients in a large pot with 5 litres of water.
  3. Leave to sit for 1 hour (this helps the vinegar to draw the minerals into the broth)
  4. Bring to the boil, skim off any scum that rises to the top and simmer covered for up to 24hours - the longer you leave it the better it will be.
  5. Top up with water from time to time if it starts getting a bit low. 
  6. Strain into a large container, reserve chicken for using as cold meat or making soup.
  7. Leave to cool then store in fridge (up to 5 days) or freeze in portions sizes (I do 1 - 2 cups per portion).
  8. Use as a base for casseroles, gravies and soups.