Fresh chicken stock

    2 hours 30 min

    A home-made stock is a far cry from over-seasoned cubes and pastes, and cheaper than the chilled stocks many supermarkets sell these days. This version, made with the leftovers from a roast chicken, can be used as a base for soups, casseroles, sauces and gravies.

    11 people made this

    Serves: 16 

    • 1 chicken carcass or the bones from 4 chicken pieces
    • 1 onion, quartered
    • 1 large carrot, cut into large chunks
    • 1 celery stick, cut into large chunks
    • 1 fresh or 2 dried bay leaves
    • 8 black peppercorns
    • ½ tsp salt

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Break up the chicken carcass or bones and put into a large pan. Add the vegetables, bay leaves, peppercorns and salt. Pour over 2 litres (3 1/2 pints) of water.
    2. Bring to the boil over a high heat, then turn the heat down so the liquid is simmering gently. Cover the pan and leave to bubble for 2 hours.
    3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Skim the fat from the surface with a spoon, if using the stock straightaway. Alternatively, chill the stock first, which will make it easier to remove the fat.

    Some more ideas

    If you don't have a chicken carcass or bones to hand, use 450 g (1 lb) chicken wings, which are extremely economical. Heat 1 tbsp of sunflower oil in a large pan and brown the wings (this will give a richer flavour and colour to the stock). Add the rest of the ingredients and cook as above. * You can make the stock from a raw chicken carcass or bones. When bringing to the boil, skim off all the scum that rises to the surface, then leave to simmer. * For a stronger flavour, boil the strained stock rapidly, without a lid, to reduce the quantity. * For a giblet stock, put the giblets (gizzard, heart and neck, but not the liver, which can give a bitter flavour) in a pan with 1 quartered unpeeled onion, 1 roughly chopped carrot and 1 chopped celery stick. Add a bouquet garni of 1 bay leaf, a few parsley stalks and a sprig of fresh thyme, tied together, and a few black peppercorns. Cover with cold water and bring to the boil, skimming off any scum. Then reduce the heat and simmer for 1 hour. Strain, cool quickly and refrigerate. * Use the carcass of a turkey or other bird, rather than chicken.

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    Reviews in English (2)


    tasteless!! waste of time  -  27 Feb 2015


    Made a really tasty stock that I used for a soup that I make regularly, and was amazed at how much better the soup tasted (I have only ever used stock cubes before).  -  05 May 2013