Home made chicken stock

Did you have a roast chicken for Sunday dinner? Once you’ve eaten the meat, don’t waste the bones. Save money by using use them to make a healthy home made chicken stock you can use in gravies, soups and risottos.

  • Prep Time

    5 Minutes
  • Cook Time

    3 Hours
  • Makes

    4Lt Stock


  • 1 cooked picked chicken bones left over from a roast (or 2-3 fresh raw chicken frames)
  • 1 large onion chopped in 4
  • 2 large carrots roughly chopped
  • 2 celery sticks roughly broken
  • 2 bay leaves
  • ½ bunch of flat leaved parsley
  • 4 sprigs of fresh thyme or ½ teaspoon of dried thyme leaves
  • 5-6 litres of cold water (or enough to cover the chicken and vegetables)
  • salt and freshly ground black pepper (optional)

You'll Need

  • Multix All Purpose Containers


  1. Using a large stockpot or saucepan add the chicken bones or frames with the vegetables and herbs. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, then pass the stock through a fine sieve. Allow to cool for about half an hour, then divide it into Multix all purpose containers (use the size you find most useful), then refrigerate.
  2. Once the stock is cold any fat will set in a layer on the surface. For a stronger flavoured stock leave this in or if you prefer a low fat option you can easily skim it off. Either freeze the stock or refrigerate it depending on how you want to use it.  It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Tip: When you make stock from a cooked chicken the liquid with tend to have a richer flavour. Where as making it with fresh chicken frames or bones will result in a cleaner tasting stock. Skimming the stock while it’s simmering helps make the finished liquid clearer.

Posted in Gluten Free