Chicken Stock

4 votes

Making your own chicken stock is cheap and easy and is a great way to extract all of the goodness from a whole chicken.

140 Minutes

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  • 1 chicken carcass (raw or leftover from your roast chicken)
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 2 mushrooms, roughly chopped
  • 1 bunch fresh herb sprigs such as parsley, rosemary, thyme
  • 6 peppercorns


  1. Break the chicken carcass into smaller pieces and place in a large pan or pot.
  2. Add 2 litres of cold water and bring to the boil. With a slotted spoon, remove any scum from surface of the stock.
  3. Add vegetables and flavourings. Half cover the pan, reduce the heat to very low, and simmer gently for 2 hours until stock is reduced by half.
  4. Remove pan from heat and strain stock, discarding bones and vegetables. Leave stock to cool before skimming off any fat which rises to the surface.
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