Chicken Stock

Preparation info
  • Makes About

    2 Litres

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

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<


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