Chicken stock (1)

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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.

Chicken stock (1)

Frozen chicken stock
Servings:	Servings: 10 - Makes about 5 pints of stock
Calories per serving:	36
Ready in:	3 hours 15 minutes
Prep. time:	15 minutes
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review We still make this now 4.6/5 Be nice to make an ice-filtered version of this too User:Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 chicken or turkey carcass, parson's nose removed
• ½ head of 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

1. Place all of the ingredients in the biggest pan you have. A jam making pan is good for this
2. Bring to the boil then reduce to a simmer
3. Simmer for 3 to 4 hours.
4. Allow to cool for an hour
5. Spoon any fat from the surface and discard
6. 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

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