Chicken Stock

Main ingredient
Chicken carcasses
United Kingdom
Preparation time
15 minutes
Cooking time
3 hours

Butter (50g)

Place in pan on medium heat.

Celery (2 sticks chopped)
Onions (2 large chopped)
Leeks (2 chopped)
Carrot (1 chopped)
Turnip (1 chopped)
Garlic (2 cloves crushed)

Add & sauté until soft but not coloured.

Peppercorns (12)
Rosemary (1 sprigs)
Tyme (1 sprig)
Bayleaf (1)
Chicken carcasses (1½ kg in small pieces)
Water (4 litres)

Add & bring slowly to the boil.
Simmer gently for 3 hours.


If you freeze the stock in ice cube trays then you can always have the right amount available when you want it.