Chicken Stock

This is the most useful of all stocks, a good light base for soups and stews, and even light enough for some fish dishes. Use the same method for duck and other poultry stocks. If you want a darker, stronger stock, roast the bones in a hot oven for 20 minutes or so until browned, before simmering.


  • 900 g/2 lb raw chicken carcasses, with giblets and feet (but no livers)
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 sticks of celery, chopped
  • 6 parsley stalks
  • 1 sprig of thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns


Put all the ingredients into a large pan, and add 2.25 litres/4 pints cold water. Bring gently to the boil, skimming off any scum that rises to the surface. Cover and simmer steadily for 1 hour. Strain through a very fine sieve and leave to cool.

When cool, lift off the fat that has set on the surface; this can be saved and used for other dishes. Use or freeze the stock as required.

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