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Chicken Stock



1-2 raw or cooked chicken carcasses or a mixture of both
giblets from the chicken if you have them, don't worry if you don't (neck, heart, gizzard) 
1 onion, quartered
1 leek, split in two
1 outside celery stick, roughly chopped
1 carrot, roughly chopped

6 black peppercorns
a few parsley stalks
sprig of thyme



You can chop up the carcasses as much as possible to help fit it into your saucepan or put it in whole. Put all the ingredients into a saucepan and cover with cold water. Bring to the boil. Skim the fat off the top with a tablespoon. Simmer for 2-3 hours. Strain and remove any remaining fat. Do not add salt. Leave to cool before storing in fridge or freezer.

TIP: You can use pheasant, pigeon, duck and partridge instead of chicken in this recipe. 

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