Chicken stock made easy
Recipe type: Chicken Stock
Use a selection of the below ingredients
  • Celery stick or leaves
  • Leek
  • Carrots
  • Onion
  • Mushroom
  • Garlic
  • Parsley
  • Thyme
  • Bay leaf
  • Black peppercorns
  • Sea salt
  1. Put the leftover chicken bones and carcass in a large sauce pan, add a selection of the above ingredients plus any left over vegetables you might have apart from potato.
  2. Cover generously with water until the pan is full and bring to the boil and then allow to simmer gently on low heat uncovered for 1-4 hours, the longer you can do it for the more concentrated and flavoursome the stock plus the health benefits increase with longer cooking time.
  3. When the stock is nicely flavoured remove from the heat allow to cool, it will turn jellyish in texture this is a good sign and is the natural gelatine.
  4. Then place in the freezer or fridge depending on when you need to use it. If you are freezing it I would put it into batches so that you never have to defrost more than you need.
Recipe by The Nutrition Kitchen at