Chicken Stock

Chicken Stock

Makes 2.5 ltrs | Prep 10mins | Cooking 2 1/2 - 3hrs

Chicken stock is simple and easy to make and helps utilise all the elements of the bird while giving a scrumptious base for soups and gravy.


1.5kg raw chicken bones or the carcasses

3 sticks celery (roughly chopped)

3 carrots (peeled and roughly chopped)

1 large onion (Quartered)

3 parsley stalks

3 thyme stalks,

3 bay leafs

1 tsp black peppercorns (crushed)


Crush or break up the bones or carcasses.  Put the bones into a large stockpot with the onion, add 4 liters of water and bring to a boil skimming off any scum from the surface.  Add the carrots, celery, bouquet garni and peppercorns, simmer for 2 ½ - 3 hours.

Strain the stock into a bowl, leave to cool then remove the solidified fat from the surface and discard.

Cover the stock and keep it refrigerated for a few days or freeze for up to 3 months.

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