chicken stock concentrate
Recipe type: paleo basics
  • 1 kg chicken necks
  • 1 onion, roughly chopped
  • 1-2 carrots chopped
  • 1 celery stick chopped
  • garlic cloves (as up to one whole garlic - just slice in half and add in skin and all)
  • bunch of herbs (I used parsley & thyme)
  • 2 bay leaves
  • 1 Tbsp salt
  • ½ Tbsp peppercorns (omit for AIP).
  • turmeric - a few slices of fresh or 1-2 tsp ground
  • 2 Tbsp apple cidar vinegar
  • extra salt (I use Maldon sea salt or himalayan salt)
  1. Put the chicken necks in the slow cooker/pressure cooker, add apple cider vinegar & cover with water.
  2. Toss in the vegetables & herbs & season with salt & pepper
  3. Soak for about an hour before cooking to help the ACV start to break down the connective tissue – this will make for a more gelatinous broth/stock which is great for our joints.
  4. Slow cooker: Cook on low for 24hrs. (you can do less, but the flavours won’t be as intense)
  5. Pressure cooker: Cook on high for 60 minutes, then on medium for another 60 minutes.
  6. Let it cool.
  7. Strain into a large jar/container. Store in the fridge for up to about a week (or even better, use it for a soup whilst it’s still hot!).
  8. When you have strained all the liquid out, transfer all the remains into your blender or thermomix (you may need to do in a couple of batches depending on volume). Add a ladel full or 2 of the liquid stock.
  9. Add an extra tablespoon of salt - this will help the chicken stock concentrate last longer in the fridge.
  10. Blender: blend on high for 45-60seconds. Scrape down sides and repeat until smooth and no chunks of bone are left.
  11. Thermomix: Blend on speed 8 for 20 seconds, scrape down sides and repeat until no chunks of bone are left.
  12. Transfer into jars and store in the fridge. You can also store in containers in the freezer.
Recipe by Annabel Bateman | What Annabel Cooks at