Homemade Chicken and Vegetable Stock

3 Dec, 2020

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Preparation Time

20 mins  

Cooking Time

3 hrs

Chicken Carcass1
Medium onions, halved1
Leeks, roughly chopped1
Sticks of celery, roughly chopped2
Carrots, peeled and roughly chopped2
Garlic cloves, bashed2
Bunch of parsley1
Bay leaves1
Sprigs of thyme1
Sea saltA pinch
Black peppercorns1tbsp

The foundation of many great recipes

The health benefits of homemade stocks and broths are all over the media, including the BBC. A good stock is the bedrock of so many dishes.  You can of course use a stock cube but in these days of zero-waste this is a very satisfying way of making the most of the food that you buy.

The general principle of this recipe can be used with any left-over bones – I always repurpose my bones after a Sunday roast and have gone so far as to boil up the left-over lamb chop bones. It’s a great way of celebrating the final hurrah of your Christmas bird.



  1. 1. Put all of the ingredients into a saucepan. You can chop the herbs but I tend to throw them in, including the stalks. Add the salt and black peppercorns.
  2. 2. Pour over water to barely cover.
  3. 3. On the hob, bring to the boil and then reduce the heat to a gentle simmer. Put the lid on and leave for a minimum of 3 hours.
  4. 4. Strain through a fine sieve.
  5. 5. Use the stock as needed. It can be kept in the fridge for 3 days. If you want to freeze it, use ice cube trays or small containers so that I can use it bit by bit. It will last in the freezer for 3 months.

For larger bones or carcasses you can double up on the remaining ingredients. This stock can be used in many of the dishes on our recipe page including the Grilled Pork Ramen Bowls.

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