Chicken stock

It is always incredibly handy to have some homemade chicken stock on hand; freeze it in handy 200ml and ice-cube sized portions for soups, curries and sauces. Frozen stock will keep well for up to 3 months.

  • 8 hrs 30 mins cooking
  • Makes 2 Litre
  • Print


Chicken stock
  • 2 litre (8 cups) water
  • 600 gram (1¼ pounds) chicken carcasses
  • 2 (240g) carrots, unpeeled, halved
  • 2 (300g) stalks celery untrimmed, chopped coarsely
  • 1 (200g) brown onion, unpeeled, quartered
  • 1 dried bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon coarse cooking salt


Chicken stock
  • 1
    Combine ingredients in 4.5-litre (18-cup) slow cooker; cook, covered, on low for 8 hours. Stand 10 minutes; strain through muslin-lined sieve into large heatproof bowl. Discard solids.
  • 2
    Refrigerate until fat sets; discard fat.


Chicken shops often sell chicken carcasses ­if not, chicken necks, with the skin removed, make excellent stock.