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Recipe: How to Make Chicken Stock

There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer.


  • 1kg raw chicken carcasses
  • 25g unsalted butter
  • 1 onion, peeled and chopped
  • 1 celery stick, chopped
  • 1 leek, chopped
  • 3 black peppercorns
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 litres of cold water


  • In a large saucepan, melt the butter and soften the onion, celery and leek. Add the chicken, peppercorns, bay leaf and thyme.
  • Cover with water and bring slowly to the boil. With a metal spoon, skim off any scum that rises to the surface. Reduce the heat and simmer for 2 – 3 hours.
  • Strain the stock through a sieve over a large bowl. Discard the bones, herbs and vegetables.
  • Leave the strained stock to cool before putting it in the fridge or freezer.

TIP: We freeze our stock in 2 cup portions and defrost as needed. 

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