Very good tutorial from a professional garden...
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Louise Brown
Apr 10, 2026
The Building Blocks of Flavour
Classic chicken stock
with THOMASINA MIERS — Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Lesson 18 of 36
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Thomasina cooks through her classic chicken stock.
From the Lesson Workbook
Classic Chicken Stock
To make a fantastic stock, you will want to have as many bones as possible. Stock is best seasoned with some fresh vegetables such as carrots and celery. Onions should always go into your stock. It is always a good idea to add parsley, thyme, and bay leaves. Additionally, I add peppercorns.
Pour cold water over and allow to simmer for an hour and a half to two hours. Next, let it stand overnight, strain it, and store it in the refrigerator or freezer.
Ingredients
- 1 good quality chicken carcass
- 2/3 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, cut in to quarters
- a handful of fresh parsley
- a handful of fresh thyme
- a couple of bay leaves
- a pinch of whole peppercorns
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Time spent well
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Your Instructor
Thomasina Miers
Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Tommi Miers OBE is an award-winning chef and food writer who puts sustainability at the core of her cooking. She cares deeply about where our food comes from, how it is grown and how its growth supports the soil, biodiversity and the planet. After winning BBC’s inaugural MasterChef she worked at Michelin-starred restaurant Petersham Nurseries Café, before going on to launch Wahaca restaurant group. She has written seven cookbooks and writes regularly for publications including The Times, Country Life and The Guardian, where her column for the last five years has focused on seasonal, simple but delicious food. She is an ambassador for the Soil Association, trustee of the charity Chefs in Schools and was awarded an OBE in 2019 for her services to the food industry.
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