Basic chicken stock

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Serves: 1

By Carmenere

(3 Votes) 3


  • 1 onion peeled and chopped

  • 1 chicken carcass cooked or raw

  • 1 stalk celery roughly chopped

  • 2 carrot peeled and chopped

  • 1 bay leaf

  • 1 handful fresh herbs


  1. Place all the ingredients (apart from the salt and pepper) in a large saucepan and cover with cold water.
  2. Cover and simmer gently over a low heat for 2-3 hours. Occasionally skim off any scum that rises to the surface.
  3. Drain through a colander remembering to put a big pot beneath to catch the stock (yes, I have made this mistake before).
  4. Season to taste.
  5. You can use it as is, or you can cool it and refrigerate over night and any fat will rise to the surface and congeal and be very easy to remove.

Handy Hint

You can also reduce the stock by boiling before freezing it as this makes it easier to store. You can just add more water when you defrost it.

Additional Information

  • Can Freeze

  • Make Ahead

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • RTKangaMummy 17/11/09 13:45


  • gingercat12 31/03/09 15:11

    This is a lovely recipe. The stock made brightens up even the humblest of curries :-)))

  • Carmenere 03/09/08 15:44

    This is so easy and so much nicer than a cube. It makes a great base for soups and makes the best risotto.