Chicken stock

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

  • Prep:5 mins
    Cook:3 hrs
  • Serves 1 litre
  • Easy

Nutrition per serving

  • kcal 18
  • fat 1g
  • saturates 0.3g
  • carbs 0.4g
  • sugars 0.3g
  • fibre 0.3g
  • protein 1.5g
  • salt 0.08g


  • 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


Adding flavour

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


  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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