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2026-01-30T12:55:12Z

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{{#seo:
|title=Chicken stock (1); a recipe
|titlemode=replace
|keywords=#potatoes #pouleaupot #onions #celery #leeks #carrots #bayleaves #blackpeppercorns #parsley #rosemary #boiledorsimmered
|hashtagrev=032020
|description=I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the..
}}
I try to make chicken stock whenever we have a roast chicken or turkey. Although most recipes call for the bare carcass, I usually throw all of the leftover vegetables, [[potatoes]] etc. in as well. The most important thing is to skim the fat as it can make a very greasy stock otherwise.

Once the stock has cooled, pour into individual plastic or paper vending machine coffee cups and freeze them. Ideal for individual recipe servings.
{{recipesummary
|TotalCalories = 366
|PortionCalories = 36
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Frozen chicken stock
|Servings = Servings: 10 - Makes about 5 pints of stock
|Difficulty = 1
|TotalTime = 3 hours 15 minutes
|PrepTime = 15 minutes
|CookTime = 3 hours
|Image = [[Image:Chicken stock recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''We still make this now''

4.6/5

Be nice to make an ice-filtered version of this too

 [[User:Chef]] 
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{{RecipeIngredients
| 1 chicken or turkey carcass, [[Parson's nose|parson's nose removed]]
| ½ head of [[Garlic|garlic]] or a handful of garlic cloves, smashed with a rolling pin but not peeled
| 2 sticks [[celery]]
| Huge handful [[parsley]]
| 3 large [[carrots]], chopped roughly, include the leaves if possible
| 2 [[leeks]], chopped roughly
| 3 [[bay leaves]]
| A handful of [[thyme]]
| A handful of [[rosemary]]
| 6 whole [[black peppercorns]]
| 2 large [[onions]], quartered
| Any leftover vegetables
| 5 litres cold water
}}
===Method===

{{RecipeMethod
| Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
| Bring to the boil then reduce to a simmer
| Simmer for 3 to 4 hours.
| Allow to cool for an hour
| Spoon any fat from the surface and discard
| Refrigerate or freeze for later use
}}
===Make a meal of it!===
Why not try the recipe for [[Poule au pot]]. You'll get a hearty meal and also about a litre of good quality chicken stock at the same time.
===Chef's tip===
If you really can't be bothered to make chicken stock then Knorr chicken stock cubes seem to be a reasonable alternative.

Although in a modern freezer, meat stock will keep almost indefinitely, it will be past its best as far as flavour is concerned after 9 months.
==See also==
* [[Chicken stock (2)]]
* The trick to making crystal-clear stock: [[Ice filtered consommé]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Poultry recipes]]
[[Category:Soup and stock recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/pouleaupot|#pouleaupot]] [[Special:Search/onions|#onions]] [[Special:Search/celery|#celery]] [[Special:Search/leeks|#leeks]] [[Special:Search/carrots|#carrots]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/parsley|#parsley]] [[Special:Search/rosemary|#rosemary]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code>

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Chef: Larger images for small media devices