Real Chicken Stock

Chicken & Stock RS CC

Real Chicken Stock.

  • Servings: 8
  • Difficulty: Easy
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Chicken stock is a basic ingredient you can use as a beverage, in soups, stews, casseroles, vegetable dishes, sauces, the list goes on. To make fresh Chicken stock at home is really easy and cheap to do. You can use a whole chicken, drumsticks, wings, whatever part of the bird you have available. Chicken pieces with lots of  bones such as wings, drumsticks and marylands are often the cheapest and will give you the best flavour. If you use a whole bird you will have the bonus of cooked chicken meat as well. 

The flavour of this stock is light and subtle with far less salt than store brought stock. Once prepared, chill the stock in your fridge overnight. The fat will come to the top and solidify allowing you to remove the fat if you wish. I prefer not to as the fat provides most of the chicken flavour in the stock. Divide and portion the chicken stock into labelled clip lock bags and freeze until your ready to use. The frozen portions are easy to defrost for use in quick soups, as an ingredient to use in stocks or casseroles, or to simply heat to drink to start the day. Enjoy!! 



  • 1 whole raw chicken or 2kg of  bone in chicken pieces
  • 2 whole carrots cut in half
  • 3 celery sticks cut in half
  • 3 tsp salt
  • Approximately 2 Litres cold water or enough to cover the chicken pieces



  1. Place the whole chicken or pieces into a large pot, checking that the absorbant pads from the packaging have been removed. 
  2. Cut the carrots and celery sticks in half and add to the pot. Pour over enough water to cover the chicken and add the salt. Place on High Heat with the lid on and bring to the boil.
  3. Once boiling, turn down to simmer and place the lid on an angle leaving a gap for steam to escape. Simmer gently for 1 1/2 hours for a whole bird or 1 hour for pieces. Turn off heat and remove chicken from pot using a slotted spoon. Remove all the fat and meat from the carcass or pieces using tongs, being carefuly not to burn yourself. Put the meat into the fridge to cool quickly and then once cold portion in clip lock bags and freeze. 
  4. Throw away the chicken connective tissue, fat and skin as well as the vegetables. You either discard the bones or put them back into the stock to continue to cook to make bone broth but this will be talked about in a later recipe post. Carefully remove the hot stock out of the pan into another container. Taste and season with salt and pepper to taste if you find the flavour is too subtle. Cool stock in the fridge overnight. This will harden the fat and make it easy to remove the next morning if you wish to have a lower fat stock. 
  5. Use from liquid or if you woud like to store it until needed, it’s perfect to freeze into clip lock bags and defrost before use.


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