Simple Chicken Stock

    1 hour 10 minutes

    This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.

    13 people made this

    Serves: 6 

    • 1 chicken carcass or the bones from 4 chicken pieces (or fresh chicken wings, browned first)
    • 1 onion, roughly chopped
    • 1 large carrot, roughly chopped
    • 1 celery stalk, roughly chopped
    • 1 large bay leaf
    • 6 black peppercorns
    • 2 litres water

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Break up the chicken carcass or bones and put into a large saucepan or stockpot. Add the vegetables, bay leaf and peppercorns. Pour over the 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 1 hour.
    3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Skim any 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.

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    I really enjoyed making my own homemade chicken stock.  -  30 Aug 2008