Simple chicken stock

Simple chicken stock


1 person made this

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

Zoë Harpham

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
  • 8 cups (2 litres) water

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  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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