Chicken Stock Recipe

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.

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