Top quality organic chicken bones, great for boiling up homemade nutritious bone broths and stocks for use in soups, sauces and stews.

Approx 1 chicken carcasses

Flock of Facts

Storage & Shelf Life

Our Chicken Stock bones are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Ingredients & Nutritional's

Organic and Free range chicken

Nutritional's per 100g: Energy 603kj/ 142kcal | Fat 0.8g | (of which Saturates 0.4g) | Protein 33.3g | Salt 0.3g

Supplier Information

Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!

Cooking Instructions

We recommend:

Homemade Chicken Stock Recipe

Ingredients:

1-2 kg chicken stock bones (carcasses or leftover bones)
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, smashed
2 bay leaves
1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
1 teaspoon dried rosemary (or 1-2 sprigs fresh rosemary)
10-12 black peppercorns
2 tablespoons apple cider vinegar (or white wine vinegar)
Water (enough to cover the bones)

Instructions:

Prepare the Bones:
- Optional Roasting: For a richer flavour, you can roast the chicken bones. Place them on a baking tray and roast in a preheated oven at 200°C (180°C fan)/400°F/Gas Mark 6 for 30-40 minutes, turning halfway through, until they are browned.
Combine Ingredients:
- In a Large Pot: Place the chicken bones in a large stock pot or slow cooker. Add the chopped onion, carrots, celery, smashed garlic, bay leaves, thyme, rosemary, and peppercorns.
Add Vinegar:
- Pour Vinegar: Add the apple cider vinegar to the pot. This helps to extract the minerals from the bones and adds depth of flavour to the stock.
Add Water:
- Cover Bones: Fill the pot with enough water to cover the bones and vegetables by about 5 cm (2 inches).
Simmer:
- Bring to Boil: Bring the mixture to a boil over medium-high heat.
- Reduce Heat: Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface with a ladle.
- Cook Time: Simmer for at least 2-4 hours. For a richer stock, you can simmer for up to 8-12 hours. If using a slow cooker, set it on low for 8-12 hours.
Strain the Stock:
- Remove Solids: Carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids, including bones and vegetables.
Cool and Store:
- Cool Down: Allow the stock to cool to room temperature. Skim off any excess fat that rises to the top.
- Store: Transfer the cooled stock into airtight containers. It can be refrigerated for up to 4-5 days or frozen for up to 3 months.
Use or Freeze:
- Recipes: Use the stock as a base for soups, stews, risottos, or sauces.
- Freezing: For convenience, freeze the stock in portion-sized containers or ice cube trays for easy use in recipes.
Enjoy: Homemade chicken stock is a wonderful base for a variety of dishes and adds great depth and flavour to your cooking. Enjoy your delicious, homemade stock!

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