Chicken Stock (5)


  • 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

Method (from memory)

  • 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 into a jar
  • Cool down by placing the jar in a bowl of cold water
  • Will keep in the fridge for a week and for three months in the freezer.

BBC Good Food: Chicken stock