Chicken stock

Name: Chicken stock
Prep time: 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 600 g chicken bones and any trimmings; Vegetable oil, for drizzling; 1 large onion (unpeeled), roughly chopped; 2 sticks celery, roughly chopped; 1 large carrot, skin on, roughly chopped; 2 large cloves garlic (unpeeled), bruised; 1 tbsp black peppercorns

Making your own stock is simple, tastes delicious and helps to reduces waste in the kitchen. Although it does take time to cook, it also keeps well in the freezer.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions.

The class featured Winter panzanella, Chicken supremes with tarragon & vermouth, Chicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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Makes1 Approximately 700ml
CourseMain meal
Prepare15 mins
Cook2 hrs
Total time2 hrs 15 mins

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Ingredients

600g chicken bones and any trimmings
Vegetable oil, for drizzling
1 large onion (unpeeled), roughly chopped
2 sticks celery, roughly chopped
1 large carrot, skin on, roughly chopped
2 large cloves garlic (unpeeled), bruised
1 tbsp black peppercorns

Method

Preheat the oven to 220°C, gas mark 7. Arrange the chicken bones in a lined roasting tin, drizzle with a little oil and roast for 20-30 minutes until golden.
Pour the rendered chicken fat from roasting the bones into a large saucepan, put over a high heat, then add the onion, celery, carrot, garlic and peppercorns. Cook until the vegetables are beginning to colour. Add the roasted chicken bones, pour over just enough water to cover the bones and vegetables and bring to the boil.
Reduce to a simmer and remove any scum that accrues on the surface with a spoon. Simmer for at least 1 hour 30 minutes, or up to 3 hours. Strain into a large bowl and cool over ice. Transfer to a lidded container and chill in the fridge for up to 3 days, or in the freezer for up to 3 months.