• 1kg chicken carcasses or wings
  • 1 carrot, cut into chunks
  • 1 onion, skin on, cut into quarters
  • 1 leek, cut into chunks
  • 1 stick of celery, cut into chunks
  • 1 garlic clove, bashed
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
  • 5 peppercorns
  • 1 clove


  • STEP 1

    Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.


If you have any leftover mushrooms or tomato skins hanging around these can be added to the stock for extra flavour.

  • Pot-roasting a chicken is a fantastic method of preparation. It means slow-cooking it in the stock, which turns the meat soft and tender, just to the point when it is starts to fall off the bone. Using homemade stock adds all the more flavour. Try Tom Kerridge’s pot-roast chicken with fresh herbs, white wine and stock.
  • A simple soup can easily be pepped up by good stock – and remember, even if your soup recipe says to use vegetable stock, as long as you’re not vegetarian, you can almost always swap it for chicken. Make a simple broth or noodle soup, or try our curried rice soup made with shredded roast chicken and coconut milk. 
  • Ditch tasteless boiled veg and instead, braise in homemade chicken stock until tender. The veg will soak up the deep savoury flavour of the chicken, so you shouldn’t need extra seasoning. Fennel, pointed spring cabbage and long-stem broccoli work well. Or make boulangère potatoes, a moreish side of thinly sliced potatoes, onions, thyme and stock. 

Goes well with


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