Chicken stock






makes 1.8 litres/3pt

Cook Time

120-125 Min


  • 1 x 1kg/2 1⁄4lb raw chicken carcass
  • 100g/4oz carrot, coarsely chopped
  • 100g/4oz celery, coarsely chopped
  • 200g/7oz onion, coarsely chopped
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1 bouquet garni
  • Put the chicken carcass in a large stockpot and cover with 3 litres/ 5pt water. Add the remaining ingredients, and bring to the boil over a high heat.
  • Skim off any cloudy scum that rises to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for 2 hours. If you wish to reduce the stock, stir over a high heat until reduced to the required amount.
  • Carefully strain through a fine-mesh sieve and leave to cool. Refrigerate for 8 hours or overnight, then skim off any fat from the surface.
  • Store in the refrigerator and use within 3 days, or divide into portions and freeze until needed.
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