Chicken Stock

Make your own chicken stock with this easy to follow recipe! All chicken scraps are suitable: bones, skin, the whole carcass… A little time consuming but you can make it in large quantities and freeze for later use.

Ingredients (for 2)

  • 3 cups chicken scraps
  • 1/2 onion
  • 1/2 carrot
  • 1/2 celery stalk
  • 2 tbsp parsley
  • 1 tbsp rosemary
  • 1 tbsp bay leaves
  • 6 cups water
  • black pepper


  • Coarsely chop the onions, carrots and celery and combine them with the rest of the ingredients in a deep pan
  • Take to a boil and let it simmer for about 3 hours
  • Remove the scraps and the vegetables with a slotted spoon and pour the stock in a large container through a sieve to remove any remaining solids
  • Allow the stock to cool and put it in the fridge for about 2 hours
  • You will notice that the fat released from the chicken scraps has surfaced and solidified (looks like a white gelatin)
  • Remove it with a spoon and your stock is ready!

Best Served With

You can use chicken stock for gravy, soups and all chicken-based courses

Tips from the Chef

Note that the stock has no salt: the reason being that stocks are one of the building blocks of a soup, it would be very difficult to dose the right amount of salt in the main dish with a salted stock!