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  • 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

Nutrition: per 100ml serving

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

  • 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.


RECIPE TIPS
ADDING FLAVOUR

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

HOW TO USE MY STOCK?
  • 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. 
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Comments, questions and tips (15)

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Overall rating

A star rating of 4.7 out of 5.22 ratings

OleyMole

question

Hi, Have read thru the comments but still unsure how much in millilitres you should end up with? - It states 1 litre above, but would be grateful for clarification.

charjanescE0yKGzW

question

Is it ok to use the carcass of a slow cooked chicken (tends to be a lot softer than roasted), the juice from the slow cooker in place of some of the water and also make the stock in said slow cooker straight after? I am cooking the chicken for sandwiches. Thank you

goodfoodteam avatar
goodfoodteam

You don't need to boil it if using the slow cooker - just make sure to cook it for several hours to get maximum flavour.

Gemmika

Hi. Mine has turned cloudy. Is this because I let it boil too much? (Kids!!) Is it still ok to use?

Muttsnuts

question

Hi this year I am thinking off adding a pigs trotter along with my chicken carcasses. Does anyone know if this would improve it or not? Many Thanks

twinmum

Hello GF Team. Q: Lovely stock, but it reduced to 500ml after the recommended cooking time. Does that sound right?

john.player.special197489275

It's basic evaporation of liquid due to heat. https://revisionnotes.xyz/physics/particle-model-of-matter/states/

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