Homemade Chicken Stock

Don't let anything go to waste with this hearty stock!

It's amazing what a good quality stock can do to the depth of a meal.


  • 2 tbsp canola oil
  • 1 chicken carcass & bones left over from a large chicken (Size 16 or 18)
  • 2 carrots
  • 2 onions
  • 2 celery stalks (optional)
  • 1 bunch herbs e.g. bay leaf, parsley, thyme, rosemary
  • Salt & pepper to taste
  • Water to cover
View Method Homemade Chicken Stock


  1. Heat the oil in a large (5 litre) heavy saucepan. Brown the chicken carcass and bones then place aside.
  2. Cut the vegetables into large pieces. Brown in the oil. Return the chicken to the saucepan.
  3. Tie the herbs together with string. Add to the saucepan and season.
  4. Add enough water to fill the saucepan.
  5. Bring to the boil, then simmer gently for 2 hours until the stock has reduced by about a third.
  6. Pour through a sieve into a large container pressing the liquid from the vegetables. Skim off any fat.
  7. Store in sealed container(s) in the refrigerator or freezer.
View Ingredients Homemade Chicken Stock
View Method Homemade Chicken Stock
Sorry, no reviews yet. Be the first!