Note: Hands-on time is minimal—after the initial prep and boil, the pot mostly simmers quietly on its own.

• Optional: reusable tea bag or spice ball (for peppercorns)

• Large stockpot or soup pot with lid (at least 5–6 litres / 5–6 quarts)

• Fine mesh sieve (for straining)

• Ladle (for pouring)

• Measuring spoon (for salt)

• Storage containers or freezer-safe jars

Ingredients

• 2–3 kg (around 5.5 lbs) chicken wings, legs, or a mix — meaty cuts that include bone, joints and ligaments create the most gelatinous stock

• Filtered water – to cover the meat by 2-3cm (about 1 inch)

• 1 tbsp mineral-rich salt — e.g. Celtic grey, Baja Gold or Himalayan pink

• 10–20 whole black peppercorns (in a cheesecloth bag or loose)

• 1–2 dried bay leaves (optional, for digestive support)

• 1 onion, peeled

• 1–2 cm (½–1 inch) piece of fresh ginger — supports respiratory health (to be removed after cooking)

1. Prepare the meat: Rinse the chicken and arrange it snugly in a large stockpot. Leave space for water and gentle boiling.
2. Add water and salt: Pour in filtered water to cover the meat by about 2 cm (¾ inch). Add the salt (1 tbsp per 2–3 kg / 4.4–6.6 lbs meat).
3. Bring to a boil: Place over high heat and bring to a rolling boil. Start skimming off any foam or scum with a spoon or sieve and turn the heat down to medium.
4. Add aromatics: Lower the heat to adjust to a gentle simmer. Add the peppercorns, bay leaves, onion, and ginger. If desired, add vegetables now, or cook them separately later using some of the finished stock.
5. Simmer gently: Cover and let it gently bubble for 1½ to 2 hours. Check now and then to keep it at a soft simmer—this draws out maximum gelatine and nutrients.
6. Strain: Remove the chicken and vegetables (enjoy the meat now or save for later). Strain the stock through a fine sieve into a clean container.
7. Cool and store: Let the stock cool to room temperature before storing. It should gel when cold. Store in the fridge for 7–10 days, or freeze once fully cooled.

How to Use This Stock

• Use as a base for soups, stews, gravies, or sauces
• Cook vegetables or other foods in it
• Blend into purées or baby foods for extra nourishment
• Sip warm for a soothing drink

Notes & Tips

Reheating

• Don’t overboil. Each time you reheat your stock, bring it just to a rolling boil and hold for only a few seconds—no longer. This gentle approach helps preserve its valuable nutrients.
• Never use the microwave. It destroys the delicate proteins, fats, and enzymes that make meat stock so nourishing. Always reheat on the stove.
• If reheating from frozen, there’s no need to thaw—simply drop the frozen block into a saucepan, bring it to a brief rolling boil, and serve.

Storage & Freezing

• For ease and flexibility, freeze your stock in portions using silicone moulds, ice cube trays, small jars, or freezer-safe bags.
• Just make sure the stock is fully cooled before pouring it into any container.
• If using glass jars, choose ones that are freezer-safe. Let the stock come to room temperature first, and always leave plenty of headspace at the top to allow for expansion as it freezes. This helps prevent cracking.
• Label each portion with the date so you can use the oldest first.
• Storage Guide:- Fridge: 7–10 days/ Freezer: Up to 6 months

Extra nourishment & less waste

• Save the soft bits—skin, cartilage, and ligaments. Once cooled, blend them with a little stock to make a smooth, nutrient-rich cream.
• Stir this cream into soups or stews for a collagen boost, and freeze the rest in ice cube trays for easy use later.

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