Chicken stock

Chicken stock

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.

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per per 100ml when made using specific products in recipe


146kJ/ 35kcals



Saturated Fat












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