Chicken stock



  • Chicken carcass and/or bones
  • 1 large carrot, peeled and thickly chopped
  • 1 onion, peeled and halved
  • 2 cloves of garlic, peeled and halved
  • 8 peppercorns
  • 2 stalks celery
  • 1/4 fennel (optional)
  • 1 bay leaf
  • 100ml white cooking wine
  • 1 teaspoon Maldon sea salt
  • Water to cover


Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 40 minutes

Chicken stock

Chicken stock (or bone broth as it’s fancily called these days) is one of the fundamentals of cooking. It’s a bit like compost in a garden. You are using up a nutrient-dense-otherwise-discarded chicken carcass to create a stock that you can use in other cooking. Don’t worry if you haven’t got time to do it straight away. I keep a bag in the freezer for chicken carcasses and bones and make a big batch, saving time and energy.


Place the carcass, vegetables, bay leaf, salt and peppercorns in a large pot with a tight-fitting lid. Pour over the wine and bring to the boil. Reduce the wine until it has almost evaporated. Pour over the liquid until it covers the carcass and bones.

Bring to the boil and turn down the heat to reduce to a slow simmer for 1 hour and 30 minutes. Once it has finished cooking, take it off the heat and allow it to cool. Remove the large bones and strain carefully. Pour into small 250ml pots and keep well-labelled in the freezer.



I use my electric cooker to make stock, but if you have an AGA or slow-cooker, then these are ideal. Leave a stock pot to go on the floor of the bottom oven of the AGA over night and you will have the most delicious stock in the morning.”

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