A homemade chicken stock can really make a difference in the depth of flavour to a recipe. Not only that, there are massive health benefits as you extract valuable nutrients from the chicken bones by slowly boiling them in a broth with a mix of herbs and vegetables. It’s also a great way to use up vegetable scraps or slightly ‘wonky’ vegetables. I typically make a chicken stock after a Sunday roast dinner.
Health benefits of chicken stock
Homemade chicken stock is far more than a cooking base—it’s a nutritional powerhouse. With cultures around the world recognising its healing properties for centuries. When you simmer chicken bones slowly for hours, you extract valuable nutrients that transform simple water into liquid nourishment.
- Collagen and Gelatin Support The long cooking process breaks down collagen from bones and connective tissue into gelatin, which can support joint health, improve skin elasticity, and aid digestion.
- Mineral Rich Slow simmering extracts minerals like calcium, magnesium, phosphorus, and potassium from the bones.
- Digestive Benefits The amino acids in homemade stock, particularly glycine, can help soothe and heal the digestive tract.
- Immune Support Chicken stock contains compounds that may help reduce inflammation and support immune function, making it genuinely beneficial when you’re feeling under the weather. A warming bowl of chicken and noodle soup anyone?
And if that wasn’t enough, you know you have peace of mind when making your own homemade chicken stock as you control exactly what goes into it. Only goodness here!
Related recipes
Looking for ways to use your delicious homemade chicken stock? Here are some recipes on the blog that would be perfect:
- Butternut squash and sage risotto
- Italian Minestrone soup
- Celeriac and chicken risotto
- Mediterranean fish, seafood and fennel stew
- Creamy roasted cherry tomato risotto
The simple answer is yes. You want to avoid any vegetables that will make your stock cloudy (ie. potatoes, squash or pumpkin), those that will make the stock bitter (ie. Brussel sprouts, cabbage, or leafy greens), and anything that might heavily discolour the stock (ie. beetroots). It really is best to stick to the core three – onion, carrot and celery.
Cooled and then placed in a sealed container in the fridge, the stock will last for 2-3 days. If you have excess this freezes very well. Most ‘chinese takeaway’ plastic containers will hold around 500ml of stock – the perfect quantity for whipping up a soup or a risotto.
Chicken Stock
Equipment
- large casserole dish
Ingredients
- 1 chicken carcass meat removed
- 1 carrot include carrot peelings
- 2 sticks of celery
- 1 large onion
- 2 dried bay leaves
- 1 tsp sea salt
- 10 peppercorns
- 1 bunch herbs parsley, rosemary, sage, and thyme work well
Instructions
- Taking your large casserole dish, large enough to hold the chicken carcass, add in all your roughly chopped vegetables along with the chicken, salt, pepper, bay leaves, and your mix of herbs.
- Pour over 2.5 litres of water and set over a high heat.
- Cover and bring the pan to the boil. Cover and lower the heat to a gentle simmer. Leave for 90 mins until your stock is cooked.
- Place a colander or large sieve over a big bowl and strain your stock. I'm not particular about getting a totally clear stock, but if you are then simply strain again through a fine sieve.
- Your stock is now ready to use.
Notes
- You want to avoid any vegetables that will make your stock cloudy (ie. potatoes, squash or pumpkin), those that will make the stock bitter (ie. Brussel sprouts, cabbage, or leafy greens), and anything that might heavily discolour the stock (ie. beetroots). It really is best to stick to the core three – onion, carrot and celery.
- This stock recipe makes just over 2 litres of stock. I normally portion it into 500ml plastic containers (leftover Chinese takeaway tubs are perfect) and pop in the freezer ready for another day.
- You can use any mix of herbs you have to hand. If you only have parsley, it’s not a problem. But the more the merrier!
