Ingredients (makes ~2 litres)

  • 1 cooked chicken carcass (or 1kg raw chicken wings/backs)
  • 2 onions, quartered (no need to peel)
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 Leek, roughly chopped
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 6–8 whole peppercorns
  • Small bunch of parsley stalks (or thyme sprigs)
  • 2–3 litres of cold water

Method

Place chicken carcass/bones in a slow cooker or a large saucepan. Add the onions, carrots, celery, garlic, herbs, and peppercorns. Pour in enough cold water to cover everything (about 2–3 litres). Turn on medium for 8 hours. Top up with water if needed to keep bones covered. Pour stock through a fine sieve into a clean pan or jug. Discard solids (bones, veg, herbs).

Cool & store

Cool quickly, then refrigerate or freeze.

Remove any solidified fat from the surface once chilled, if desired.

Tips

Roast bones first: For darker, richer stock, roast chicken bones at 200°C for 30 minutes before simmering.

Don’t over-boil: Keep it at a gentle simmer to avoid cloudy stock.

Layered flavour: Add a splash of white wine or cider vinegar at the start to help extract minerals.

Storage

  • Fridge: Up to 3 days in sealed containers.
  • Freezer: Up to 3 months. Freeze in portions (ice cube trays or 500ml tubs) for easy use.

This can be used for:

Just drinking, it’s really healthy.

Soups & Stews

Chicken soup: Classic comfort food — noodles, rice, or dumplings.

Vegetable soups: Add depth to simple veg blends.

Stews & casseroles: Rich slow-cooked dishes like chicken stew.

Sauces & Gravies

Pan sauces: Deglaze roasted meat pans with stock for instant gravy.

Cream sauces: Use stock instead of water for velvety pasta sauces.

Reduction sauces: Simmer stock down for concentrated flavour.

Braising & Poaching

Braising meats/veg: Use stock as the cooking liquid for short ribs, lamb shanks, or root veg.

Poaching chicken or fish: Gentle cooking in stock keeps meat moist and adds flavour.

Everyday Cooking

Mashed potatoes: Replace some milk with stock for a lighter mash.

Vegetable cooking liquid: Steam or boil vegetables in stock for extra taste.

Gravy granule boost: Mix stock with granules for richer gravy.