Chicken Stock Recipe

Making stock out of the leftover chicken carcass is the best way to make the meat box last longer. Stock is a perfect base for soup, handy for risottos and essential in casseroles.

Serves 4


  • 1 chicken carcass

  • 1 parsley sprig (you can use stalks)

  • 1 garlic clove

  • 2 bay leaves

  • 1 peeled onion

  • Water

  • Sprig fresh thyme

  • 1 carrot


  1. Pick off any excess meat from the carcass and save for chicken sandwiches or to add to soup.

  2. Place the carcass in a pan and cover with water; add the vegetables and herbs and bring to the boil.

  3. Simmer for 2 hours and strain to use as stock. This will keep in the fridge for 3-4 days and is best stored in an airtight container in the fridge.