Chicken Stock

Preparation info

  • Difficulty


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Home-made chicken stock is a wonderfully useful thing to have in your fridge or freezer. Fond is the name for stock in French; fond means foundation, which just sums up stock: stocks are the foundation of so many things – soups, sauces, casseroles, etc. Making stock is really just an attitude of mind! Instead of absent-mindedly flinging things into the bin, keep your carcasses, giblets and vegetable trimmings and use them for your stock pot.


  • 2–3 raw or cooked chicken carcasses or a mixture of both or 1 × 1.8 kg boiling fowl, disjointed giblets from the chicken, i.e. neck, heart, gizzard
  • 1 sliced onion
  • 1 leek, split in two
  • 1 stick of celery or 1 lovage leaf
  • 1 sliced carrot
  • few parsley stalks
  • sprig of thyme
  • 6 peppercorns
  • 3.4 litres cold water


Break up the carcasses as much as possible. Put all the ingredients in a saucepan and cover with cold water. Bring to the boil and skim the fat off the top with a tablespoon. Simmer for 3–5 hours. Strain and remove any remaining fat. If you need a stronger flavour, boil down the liquid in an open pan to reduce by one-third or one-half the volume. Do not add salt.