How To Make Chicken Stock

How many times have you thrown away leftover chicken carcass? There are so many valuable parts of the chicken that can be used for greater things! One example is chicken stock – this can be used for soup, gravy and sauces!


Chicken carcass, with legs and/or wings separated and chopped

½ head garlic, unpeeled and bashed

5 sticks celery, roughly chopped

2 medium leeks, roughly chopped

2 medium onions, roughly chopped

2 large carrots, roughly chopped

3 bay leaves

2 sprigs of fresh rosemary

5 sprigs of fresh parsley  

5 sprigs of fresh thyme

5 whole black peppercorns

6 litres cold water


1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns into a large, deep-bottomed pan. Add your cold water and bring to the boil, remove any scum from the surface and then turn the heat down to a simmer.

2. Continue to simmer gently for 3-4 hours, removing any scum as necessary, then pass the stock through a fine sieve.

3. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.

4. You can then divide into plastic containers and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

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