Ancient Romans believed chicken bones held the power of good fortune. Today we use them for cooking up the most unctuous, soft and rich stocks to have in the fridge or freezer. Inspiration: In a roasting tin, put your bones, celery sticks, whole garlic cut in half, some carrots, 2 onions cut up and season liberally. Cook in the oven for 30 mins or until golden brown. In the meantime, put a stockpot on 3/4 full of water on the boil. Add the cooked bone mix, bay leaves and some fresh thyme, bring back up the boil, and then reduce to a very low simmer for 4 hrs. Pass through a sieve to retain the liquid only. Use for soups or sauces as desired.Provenance: Our chickens are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare. Our in-house butchers debone whole birds for our speciality cuts, and reserve the bones, ready for you to use at home.
