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DIY Chicken Stock

  • Serves 6
  • 120 mins to cook
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  • 2 tablespoons canola oil
  • 1 chicken carcass & bones left over from a #16 or a #18 chicken
  • 2 each: medium carrots, onions, celery stalks (optional)
  • 1 bunch herbs e.g. bay leaf, parsley, thyme, rosemary
  • Salt & pepper to taste
  • Water to cover


  1. Heat the oil in a large (5 litre) heavy saucepan. Brown the chicken carcass and bones then place aside.
  2. Cut the vegetables into large pieces.Brown in the oil. Return the chicken to the saucepan.
  3. Tie the herbs together with string. Add to the pan and season.
  4. Add enough water to fill the saucepan.
  5. Bring tp the bil, then simmer gently for 2 hours until the stock has reduced by about 1/3.
  6. Pour through a sieve into a large container pressing the liquid from the vegetabes. Skim off any fat.
  7. Store in meal-sized quantities - covered tightly - in the refrigerator or freezer.

Makes 6 cups. Cook for 2 hours.

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