How to make: Chicken Stock

Every now and then my mum comes back from the supermarket with a rotisserie chicken. We tend to pick at it for a couple of days to put in sandwiches, salads and soup. After the succulent chicken meat has been devoured we’re left with the carcass, which just screams out to be made into a beautiful homemade stock.

So the next time you’re faced with the remains of your Sunday roast, turn those bones into stock. Here’s how:


  • 1 chicken carcass, broken up (and the skin if you have it!)
  • 1 large white onion, whole and unpeeled
  • 3 medium-large carrots, whole and unpeeled
  • 4 sticks of celery
  • 2 teaspoons of whole black peppercorns
  • 1 teaspoon of mustard seeds
  • A few small bay leaves
  • A couple of sprigs of both fresh rosemary and thyme
  • 1 level tablespoon of salt
  • 1 vegetable stock cube


In a large pan add all of the above ingredients, bar the salt and stock cube. Fill the pan with cold water until everything is just covered, and bring the whole lot to boil.

Once boiling, reduce the heat to a simmer and cover for one hour. After this, remove the lid and continue to simmer for a further 2 hours, skimming any fat from the top as necessary.

Next, strain the stock and remove all of the vegetables, bones and other solids. Return the stock back to the stove, add the salt and the stock cube and bring to the boil. Continue to cook this on a simmer for a further 45 minutes, and skim off any fat on the surface. This step is important in order to reduce the stock and enhance the flavour.

Leave it to cool, then cover and refrigerate. When you return to it you’ll be left with a beautiful gelatinous and concentrated stock – it really doesn’t get any better than this.

To store: keep it in an airtight container in the fridge for up to 4 days, or freeze for up to 2-3 months.

Yields around 750ml chicken stock.


One response

  1. Pingback: Carrot Chicken Soup « Indulge & Devour

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