Basic Chicken Stock

Once you start making your own stock you will not go back to the salty preservative laden stock cubes or expensive pre made stock. The below is a great base recipe, though the best thing about stock is that you can keep a pot on the kitchen bench to chuck your vegetable offcuts in during the week, or grab all the leftover fridge vegetables and use them, adding onion and herbs.


  • 2 kg raw organic chicken carcasses , legs or wings chopped. Use carcass from leftover roast or buy bones from your local butcher

  • ½ head garlic , unpeeled and bashed

  • 5 sticks celery , roughly chopped

  • 2 medium leeks , roughly chopped

  • 2 medium onions , roughly chopped

  • 2 large carrots , roughly chopped

  • 3 bay leaves

  • 2 sprigs of fresh rosemary

  • 5 sprigs of fresh parsley

  • 5 sprigs of fresh thyme

  • 5 whole black peppercorns

  • 6 litres cold water


1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.

2. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. 3. Continue to simmer gently for 3-4 hours, skimming as necessary, then

3. Pass the stock through a fine sieve, allow to cool then refrigerate.

4. I usually divide it into small glass containers or jars at this point and freeze. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

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