Chicken stock, recipe.


Making your own stock is very rewarding.  It means you make the very most of your bones and it’s much healthier than the very salt-laden shop bought varieties.

We save all the chicken bones we can, so if we have to bone legs for instance, we save them and freeze them raw.  When we have enough raw ones and the oven is on to roast something else, we defrost and cook them ready, then re-freeze.  This is OK to do as you’ve changed the bones state from raw to cooked.

When we finally have enough bones (a good guide is 1 carcass worth for 1 liter of stock – we usually wait until we have enough to make 2 liters) the cooked bones get defrosted and then we add carrot, some celery, brown onion, bay leaves and peppercorns, with enough water to cover the contents in a large pan.  Bring to a boil then reduce to a simmer for 3 hours, allow to cool slightly, then strain.

The reason to not add any strong flavours like garlic to your stock, or salt, as this maximises the recipes it can be used for.  This is now great for risotto, making gravy, soups, casseroles etc.


The liquid can them be put into containers to be frozen when at room temperature.  Remember to leave room in your container for the stock to swell when frozen, or you risk damaging your container.


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