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    Homemade Chicken Stock

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    Homemade Chicken Stock

    • Preparation time: 10 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 10 minutes


    1.5 litres cold water
    Carcass of the leftover meat
    1 roughly chopped carrot
    Sprig of thyme
    1 peeled, quartered onion
    6 whole black peppercorns
    ½ tsp salt
    The parsley stalks left over from the chicken stuffing


    1. Strip the carcass of the leftover meat. Put the meat in a storage container, cover and refrigerate. Break up the carcass and put it in a large saucepan with 1 roughly chopped carrot, 1 peeled, quartered onion, 6 whole black peppercorns, ½ tsp salt, the parsley stalks left over from the chicken stuffing and a sprig of thyme.
    2. Cover with 1.5 litres cold water and bring to the boil.
    3. Skim off any scum that comes to the surface, then reduce the heat to a simmer. Cover and cook for 2 hours. Strain the stock into a bowl and set aside to cool. Spoon off any fat from the surface and discard. Cover and keep in the fridge for up to a week, or freeze for up to 2 months.

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    Cook's tipMake it easier to use stock. Pour the cooled stock into plastic boxes or washed plastic milk bottles in measured amounts of 450ml - just the right amount for gravy. That way, you only thaw the right amount each time.

    Other sides to include for Lemon and Parsley Roast Chicken:
    Classic chicken gravy
    Thyme-roasted potatoes
    Honey-roast parsnips
    Fennel-spiced kale
    Steamed carrots


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