Chicken Stock

Name: Chicken Stock
Cuisine: Scottish
Ingredients: salt; 1 clove; 5 peppercorns; bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied in a bunch with string; bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied in a bunch with string; bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied in a bunch with string; bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied in a bunch with string; 1 garlic clove, bashed; 1 carrot, cut into chunks; 1 onion, skin on, cut into quarters; 1 leek, cut into chunks; 1 stick of celery, cut into chunks; 1 kg chicken (or chicken carcass); 1 kg chicken (or chicken carcass)

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

Homemade chicken stock gives a depth of flavour which makes a much better soup. At home, I tend to use a whole chicken, and then pick off the meat to use in coronation chicken or a chicken salad, but you can also use a raw or cooked carcass.

Ingredients

1 kg chicken (or chicken carcass)
1 carrot, cut into chunks
1 onion</

United Kingdom
Gluten-free
Scotland
Soup

Method

Tip everything into a large saucepan with a pinch of salt, then cover with 2 litres of water.
Bring to the boil, then reduce to a simmer and cook for 3 hours, regularly skimming off the fat and impurities that rise to the surface.
Pass through a sieve into a bowl and either use immediately or store in an airtight container in the fridge for 2 days or