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Chicken Bone Broth (liquid stock)



1 litre(s)


  • 6-8 Large chicken wings or 500g wing tips/nibbles, Fresh, raw
  • 1 Large Onion, peeled
  • 1 Large Leek, trimmed - green part removed
  • 3 sprigs Each of fresh Coriander & Parsley
  • 2 bay leaves
  • 4 cloves garlic
  • 1200 g water
  • 40 g rock salt
  • 10 g olive oil
  • 10 g Black pepper, cracked

Recipe's preparation

  1. 1. Roughly chop onions, garlic and leek for 10 secs / speed 4. Leave in the mixing bowl.

    2. Add olive oil the onion mix in the mixing bowl and sauté on reverse for 4 mins / 120 degrees / speed 1.5.

    3. Add all remaining ingredients to the mixing bowl except the chicken wings and bay leaves. Place the simmering basket inside the mixing bowl.  

    4. Add the chicken wings and bay leaves to the simmering basket, put the lid on with the measuring cup in place and simmer on reverse for 35 mins / 98 degrees / speed 2.

    5. Remove the simmering basket with the wings and using a fork and tongs, pull the meat off the bones to add back to the mixing bowl. Dispose of bones and bay leaves.

    6. Put the lid and measuring cup back on the bowl and simmer again on reverse for 15 mins / 100 degrees / speed 2.

    7. Strain into a clean jug through the simmering basket lined with a muslin cloth, reserve the meat and vegetables for later use. 

    8. Store bone broth in 1 cup portions or ice cube trays in the freezer until needed.

    9. Reserved meat and vegetables can either be blitzed for 20 secs / speed 10 with 20g sea salt and 20g olive oil to make a chicken stock paste or frozen and added as it is to your next chicken soup or casserole.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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  • Thanks Karen, I appreciate

    Submitted by MadameKaz on 4. June 2016 - 20:33.

    Thanks Karen, I appreciate the feedback; everyone has a different personal preference when it comes to salt however of you halve the salt please remember to use the stock straight away.

    The salt in this recipe is the preservative, if you halve it, you take away its shelf life. There is an alternative though, if you prefer less salt in your food - try using only half of the stock made as per the recipe and half water, that way you can reduce your salt intake without compromising the shelf life of the stock. 

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  • Lovely flavoured stock but

    Submitted by Karen Hensel on 11. March 2016 - 17:34.

    Lovely flavoured stock but quite salty. Next time I would halve the salt.

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