• Kylie Kwong is behind the program. (Kylie Kwong: Heart and Soul)Source: Kylie Kwong: Heart and Soul

This is a good all-round chicken stock with clean flavours.




Skill level

Average: 4.3 (9 votes)


  • 1 x 1.5 kg (3 lb) free-range chicken
  • 4 litres (4 quarts) cold water
  • 5 salad onions, trimmed and sliced
  • 1 medium-sized leek, washed and sliced
  • 1 medium-sized carrot, peeled, sliced
  • 2 small sticks of celery, sliced
  • 8 bay leaves
  • ¼ bunch flat-leaf parsley, roughly chopped
  • 1 x 75 g (2½ oz) garlic bulb, halved crossways
  • 1 tbsp white peppercorns
  • 1 tbsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes about 3 litres (3 quarts)

  1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into pieces and place in a large stockpot, along with all remaining ingredients.
  2. Bring to the boil, then reduce heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
  3. Remove stock from stove, strain through muslin and store in refrigerator for up to 3 days, or in freezer for 2–3 months.


Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand