Chicken Stock Recipe

basic cookery
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 Updated 17/03/2017

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This is the traditional British method of making a delicious natural tasting stock from basic ingredients. Chicken stock is useful for all chicken dishes as a basis for soups, gravies and sauces.

See also:

Fish Stock
Meat Stock
Vegetable Stock


  • 2 chickens, cooked and picked clean of meat
  • 1 large onion
  • 2 carrots
  • 2 leeks
  • 2 stick of celery
  • 2 bay leaf
  • generous bunch of parsley
  • few sprigs of lovage
  • 3 cloves (if liked)
  • salt (try sea salt) and freshly ground black pepper
(see measure conversions for more information on quantites)


  1. Place the chickens in a large saucepan with enough cold water to cover them.
  2. Cut the unpeeled onion in half and stick the cloves into it; put this in with the chickens.
  3. Clean the other vegetables. Cut them roughly in half and add them all to the pot.
  4. Add the herbs and salt and pepper.
  5. Bring all the ingredients to the boil.
  6. Cover and turn heat down.
  7. Simmer for around 3 hours.
  8. Allow the stock to cool and then strain into a large bowl or container.
  9. Put the stock in the fridge for at least 6 hours and then remove any fat which has collected on the top.
  10. Use as soon as possible in soups, stews, gravies etc.

Prep Time: 360 minutes

Cook Time: 180 minutes

Yield: NA


Can you tell me how many calories there are in Chicken stock? My son's dietician is doubting the nutritional & calorific value of it! Many thanks :)
#0 - Julie - 10/15/2009 - 11:36
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