Chicken stock

Chicken stock

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(9 ratings)

Prep: 5 mins Cook: 3 hrs


1 litre

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal18
  • fat1g
  • saturates0.3g
  • carbs0.4g
  • sugars0.3g
  • fibre0.3g
  • protein1.5g
  • salt0.08g


  • 1kg chicken carcasses or wings



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  • 1 carrot, cut into chunks



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  • 1 onion, skin on, cut into quarters



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  • 1 leek, cut into chunks



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  • 1 stick of celery, cut into chunks



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  • 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



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  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.

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Comments, questions and tips

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Shel Smith's picture
Shel Smith
25th Apr, 2020
about the stock straight to the point.
15th Jul, 2019
I didn't have leeks, so left out, and used different herbs as I had loads of rosemary to hand, but tastes great. There was a further 100g plus of white meat from the carcass that I can use for another meal, probably risotto, and a bowl of chicken for my cat. I blended the vegetables with a little of the stock to make an amazing chicken and vegetable soup.
24th Aug, 2018
This is a good flavour mix. I always do my stock in a pressure cooker so that it's ready in about 40 minutes (instead of several hours!).
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4th Feb, 2019
I use bones, rather than chicken carcasses or wings. I also do it in a pressure cooker (wait for 5 whistles) so it only takes about 40 mins.
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