Chicken Bone Stock


~1 hour

  1. 1 kg chicken feet
  2. 1 kg chicken carcass (chicken bone)
  3. 1 onion
  4. 2 carrots
  5. 2 cloves garlic
  6. 2 celery sticks
  7. 1 tbsp apple cider
  8. 1 bay leaf
  1. Wash chicken feet and chicken carcass thoroughly while removing unwanted fats.
  2. Place all ingredients into a pressure cooker and cover all the ingredients with water (approx. 10 cups) or until water reach the max fill line in the pot.
  3. Pressure cook for 45 mins. 
  4. Remove ingredients and pour chicken stock through muslin bag into another pot.
  5. Once cool, put stock in the fridge overnight.
  6. Next day, remove the fat layer and freeze the chicken stock.
  7. Heat up the chicken bone stock whenever you need it and enjoy!

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