Chicken Stock

Chicken Stock


1 person made this

Using a whole chicken in addition to a chicken carcass makes the chicken stock rich and flavourful.

Lynn Cole

Serves: 20 

  • 1 chicken carcass (raw or remains from a roasted chicken)
  • 1 chicken, about 3 kg, washed and chopped, or the same weight of drumsticks and wing tips
  • 1 kg chicken giblets (excluding livers), washed
  • chicken giblets, but not the liver (optional)
  • 1 onion, roughly chopped
  • 6 litres water
  • 3 medium onions, peeled and quartered
  • 1 carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 4 medium carrots, peeled and sliced
  • 3 celery sticks, trimmed and chopped
  • 1 leek, trimmed and sliced (optional)
  • 1 bouquet garni (bay leaf, parsley and thyme)
  • 1 leek, washed and sliced
  • 1 large sprig each parsley, marjoram, oregano and basil
  • 6 black peppercorns
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1 small sprig each thyme and rosemary
  • 1 blade of mace
  • 1 tablespoon black peppercorns

Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

  1. Break up the carcass into several pieces and put in a large saucepan or stockpot. Add 2 litres of cold water and bring to the boil. Skim off any scum that rises to the surface, then add the bouquet garni, peppercorns and salt.
  2. Put the chicken, giblets and water in a stockpot or saucepan and bring slowly to the boil. Add a cup of cold water and reduce the heat. Skim any scum from the surface, then add the prepared vegetables, herbs and peppercorns. Simmer over low heat for 5 hours, skimming the scum frequently from the surface of the stock.
  3. Partially cover the pan with a lid, reduce the heat and simmer gently for about 2 hours, or until the stock has reduced by half.
  4. Remove the pan from the heat and strain the stock, discarding the bones and vegetables. Leave to cool, then skim off the fat that has risen to the surface.
  5. Store in a plastic container in the fridge for up to 4 days or freeze for up to 6 months.

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Reviews (1)


Love it! My only suggestion it to roast the bones of the carcass until golden brown and then add to the stock pot. It adds a really nice flavour to the stock. - 05 May 2013

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