Home Made Chicken Stock is so much tastier and healthier then store bought and so easy to make.

Saturday it rained all day.  I went to the butcher to get some chicken breasts for the weekend and he had to cut the chicken carcasses up.  I decided to buy them and make the stock.

It’s really easy to make and just involves throwing 4 ingredients and some seasonings into a stock pot and leaving it to simmer for hours on the stove.


  • 2 – 4 chicken carcases
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 6 – 10 peppercorns
  • parsley
  • salt

Chop up the vegetables into chunks as they will help flavour the stock.

Place all the ingredients in a large saucepan and cover with cold water.

Bring it to a simmer, allowing it to heat up slowly.  Let it simmer on a low heat for 2 – 4 hours.

During that time, skim off the oil and any scum that rises to keep the stock clear.

After 2 – 4 hours, strain the liquid into a bowl.  If you put it in the fridge overnight all the fat will rise to the top and can be skimmed off.

I like to keep it in bottles in the fridge to keep it fresh until ready to use, however it’s easy to freeze and keeps well.

The flavour from Home Made Chicken Stock is so different from store bought.  Look at the wonderful yellow colour.  That’s all natural from the ingredients with no preservatives or colours.


I fill the saucepan up with cold water and the chicken carcases and give it a swirl and then empty out that water.  Any extra blood or fat that’s lose will wash out with the water and help to keep the stock clear.

You can roast the chicken carcasses for a richer, roasted flavour.  Make sure to collect the juices and add them to the saucepan or stock pot.

You can add in ginger, garlic, saffron, bay leaves, leeks or anything else you like to flavour your stock.

I use my stock to make pumpkin soup, risotto and to flavour sauces.

Let me know if you’ve ever made Home Made Chicken Stock and what recipes you made with it.


Tania Shipman
Interested in Anything and Everything © 2009 – 2011