Chicken Stock

A Very Good Chicken Stock


I like to make large batches of stock after roasting.  It is effortless and the result is amazing, you get a rich yet layered flavour that adds subtly and depth to any dish.  I know you can buy stock in packets and yes – I do buy that too.  I still like to keep MY stock in the freezer for when I really want to know what is going into my meal, or if I am looking for a particular flavour.  Give it a go, you may like it too.

2 kg chicken bones and frames

1 kg chicken wings

2 ½ litres of cold water

250mls crisp white wine

¼ cup Marsala

4 tablespoons of salt

2 carrots - roughly chopped

3 sticks of celery - roughly chopped

3 onions - roughly chopped

2 cloves of garlic, whole

2 bay leaves

1 teaspoon chopped rosemary

1 tablespoon chopped parsley including stalks

Pinch of allspice


In a large stock pot over a medium to high heat, add the chicken wings, rendering down some of the fat.  Once wings are well covered, add onions, celery, carrots, garlic, herbs and pepper.  Cook until onions are translucent, but not browned.  Deglaze pan with Marsala, wine and water, add chicken bones/frames and salt.  Reduce heat and simmer for at least 2 hours.  

Remove from heat and strain liquid into a large pot, discarding all solids, bones, herbs and surface scum.  Stock can be stored in the freezer or used immediately or can be further reduced and enriched with butter to form a light sauce.