Chicken Stock Pot
Chicken drumsticks, vegetables and stock make my stock pot a proper cold-day dinner. Nothing fancy: keep it at a gentle simmer, then finish with thyme and olive oil.
- Cook Time
- 1 hr
- Serves
- 2
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Put the drumsticks, carrots, onions and celery in a casserole dish, large saucepan or Thermomix, as listed in the description.
Ingredient swaps
Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.
Why this recipe works
Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.
Stock and chicken
Use enough stock to cover the drumsticks. The volume depends on the shape and size of the pot.
For chicken, check the thickest part with a clean probe: 75°C is the FSANZ guidance. Keep the stock at a gentle simmer throughout cooking.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Put the drumsticks, carrots, onions and celery in a casserole dish, large saucepan or Thermomix, as listed above.
- Add enough chicken stock to cover the drumsticks completely. Use gluten-free stock for this gluten-free version.
- Bring to a gentle simmer and cook for 1 hour, or until the chicken is tender and falling from the bone. Keep it simmering gently rather than boiling rapidly.
- Remove from the heat. Stir in the extra virgin olive oil and fresh thyme, then season with salt and cracked black pepper.
- Serve three drumsticks per person with plenty of vegetables and stock.
Watch Me Make This
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