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Chicken stock recipe

Chicken stock recipe

26 ratings

A homemade stock is much easier to make than you may think and is the perfect way to use up the leftovers from a Sunday roast. This simple chicken stock recipe just needs chopped veg and herbs to create a fantastic base ready for cooking up flavour-packed soups, stews and sauces. See method

  • Makes 1.2ltr
  • 10 mins to prepare and 1 hr to cook
  • 105 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • leftover roast chicken bones
  • 1 onion, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 3 bay leaves
  • handful fresh thyme
  • 1 tsp sea salt flakes
  • ½ tsp black peppercorns

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    2g 9%
  • Sugars

    3g 4%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 4g Protein 8.6g Fibre 1.7g


  1. Put the bones from the leftover roast chicken carcass in a large lidded saucepan, separating any large pieces so they fit easily. Add the chopped veg, whole herbs and salt and pepper.
  2. Pour over 1.5ltr cold water, then cover the pan with a lid and place over a medium heat. Bring to a simmer, then reduce the heat to low and allow to simmer gently for 1 hr.
  3. Strain the hot stock through a colander or sieve into a large jug to remove the bones and flavourings.
  4. The hot stock can be used straight away or allow to cool completely and store for use later. The stock will keep in the fridge for 3-4 days in a sealed container or can be frozen for up to 3 months. Defrost fully overnight in the fridge before use.

Tip: To create a clearer stock, line the sieve with a muslin cloth and strain the stock again after removing the bones, veg and herbs.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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