Chicken stock


Making your own chicken stock,  you can be sure it is free of any additives and sodium. It usually takes hours of cooking, but if you go ahead with this recipes you will be ready in less than 2 hours.


  • 1 kg of chicken wings
  • 1 large onion
  • 1 large onion
  • 1 small potato
  • 1 cup chopped celery
  • olive oil
  • black pepper
  • salt (optional)
  • 2 bay leaves


Saute the wings with some olive oil for about 4-5 minutes. Chop the veggies and add them to the chicken. Cook on low heat for 20 minutes. Boil water in a kettle (around 2 liters). Add to the chicken and veggies and season. Cook for 2 hours on low heat. Strain the stock and discard solids. Pour into jar and let cool, before putting into the fridge. The stock will last a week in the fridge and for several months if frozen.


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