Chicken Stock

Preparation info

  • Difficulty


  • Makes About

    1½ pints

Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 1 cooked chicken carcass or ½ raw chicken, jointed
  • 2 pinches salt
  • 1 onion, peeled and quartered
  • 1 stick celery, halved
  • 1 carrot, scraped and halved
  • 2 pints (1.2 litres) cold water


Put all the ingredients into a stock pot, stir once and cover. Bring to the boil slowly and simmer for about 2 hours. Remove from the heat and cool completely, then strain into a bowl or jug. Keep in the refrigerator for up to 4 days or in the freezer for up to 6 weeks.