Chicken Stock


Stock is used in such a lot of recipes, it is very easy to make and economical too. You know exactly what’s in it and there are no additives, preservatives or caramel colours. It’s pure, wholesome and nutritious.

Now that we are heading into cooler months I’ll be making a lot more soups and stews/casseroles, so I need to start increasing my stock making. Once everything goes into the pot, it basically takes care of itself, with occasional skimming of the surface.

You can ask your butcher or you can chop the chicken carcases into smaller portions yourself, this just makes it easier to fit everything into the stock pot. I use either red or brown onions, but as red onions were on special this week……red onions it is!

I freeze the stock in zip lock bags in 2 cup, 1 cup and ½ cup portions as recipes require different amounts. I find by using this method there is little to no waste.


3-4 chicken carcases, chopped into smaller pieces
2 large carrots, roughly chopped
2 large celery sticks, roughly chopped
A few leaves from the top of the celery
2 onions
1 fat clove of garlic
A handful of parsley
½ a handful of fresh thyme
2 teaspoons peppercorns
3 bay leaves
4 litres of cold water


Place the chopped chicken carcasses, garlic, vegetables, herbs and peppercorns in a large stock pot. Pour in the cold water and bring to the boil, then turn it down to a simmer.


I simmer mine for about 4 hours, skimming the top occasionally.  I fold a large piece of muslin cloth in quarters and line my sieve. Using a ladle carefully pour the hot stock through the lined sieve, by using this method it stops the finer particles from entering your stock.


Allow to cool for about 2 hours or so, and then cover with plastic wrap and refrigerate. Once the stock is cold, it’s easy to skim off any solidified fat from the surface.


All that there is left to do now is label your zip lock bags with the measurements you would like, fill them up and freeze.

Recipe byThe Gluten & Dairy Free Bakehouse

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