Low Salt Chicken Stock


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About this recipe: Chicken stock is used as the base of many dishes, including soups, stews and casseroles. Home-made chicken stock made with bones and trimmings is much cheaper than bought stock. For maximal convenience, make a big pot of stock, then freeze in small batches to use when required.

Maggie Pannell

Serves: 4 

  • 1 chicken carcass (raw or remains from a roasted chicken)
  • chicken giblets, but not the liver (optional)
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 celery stick, roughly chopped
  • 1 leek, sliced (optional)
  • 1 bouquet garni (bay leaf, parsley and thyme)
  • 6 black peppercorns
  • 1/2 tsp salt

Prep:5min  ›  Cook:2hr  ›  Ready in:2hr5min 

  1. Break up the carcass into several pieces and put in a large pan. Add 2 litres of cold water and bring to the boil. Skim off any scum that rises to the surface, then add the vegetables and flavourings.
  2. Half cover the pan, reduce the heat and simmer gently for 2 hours or until the stock has reduced by half. Remove the pan from the heat and strain the stock, discarding the bones and vegetables. Leave to cool.
  3. Once cool, skim off any fat that has risen to the surface. Keep chilled in the fridge for up to 4 days or store in the freezer for up to 6 months.


A few chopped mushrooms, if you have some, can also be added to the stock with the rest of the vegetables for extra flavour.

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