Chicken and fresh herb stock

    2 hours 10 min

    After roasting a chicken, the bones can be used to make a delicious stock. The flavour from the bones seeps into the simmering stock, creating a rich home-made base for soups or meat dishes. Small bits of meat may come off the bones, flavouring the stock even more.

    1 person made this

    Serves: 4 

    • 1 chicken carcass or the bones from 4 chicken pieces, cooked or raw, or 1 raw chicken leg quarter, about 250 g (8½ oz)
    • 1 onion, quartered
    • 1 large carrot, roughly chopped
    • 1 celery stick, cut into chunks
    • 1 bay leaf
    • 1 sprig of parsley, stalk bruised
    • 1 sprig of fresh thyme
    • 8 black peppercorns
    • ½ tsp salt

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Break up the chicken carcass or bones; leave the leg joint whole. Place in a large saucepan. Add the onion, carrot and celery. Pour in 2 litres (3½ pints) water and bring to the boil over a high heat, skimming off any scum from the surface.
    2. Add the bay leaf, parsley, thyme, peppercorns and salt. Reduce the heat, cover and simmer gently for 2 hours.
    3. Strain the stock through a sieve into a heatproof bowl, discarding the bones or joint and vegetables. Cool and chill the stock, then skim off any fat that sets on the surface.

    Some more ideas

    To make turkey stock, use a turkey carcass. For game stock, use the carcass from 1–2 cooked game birds.

    Plus points

    Canned chicken broth and chicken bouillon are very high in sodium. By making your own natural stock, the amount of salt added can be controlled. Even though it may take a little time to prepare the home-made stock, it is a much healthier choice. * Canned chicken broth and bouillon powder also may contain monosodium glutamate (MSG), which is a powdered flavour enhancer derived from glutamic acid. Many people are sensitive to MSG and experience headaches and dizziness after consuming the additive.


    Home-made stocks, such as these, contain some calories (approximately 33 kcal per pint) and a small amount of fat (3–4 g per 500 ml/1 pint), but also contribute beneficial nutrients.

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