Chicken stock recipe
Created by The Tesco Recipes team
A homemade stock is much easier to make than you may think and is the perfect way to use up the leftovers from a Sunday roast. This simple chicken stock recipe just needs chopped veg and herbs to create a fantastic base ready for cooking up flavour-packed soups, stews and sauces.
See method- Makes 1.2ltr
- 10 mins to prepare and 1 hour to cook
- 105 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- leftover roast chicken bones
- 1 onion, peeled and roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 3 bay leaves
- handful fresh thyme
- 1 tsp sea salt flakes
- ½ tsp black peppercorns
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Shop ingredientsEach serving contains
- Energy
- 435kJ 105.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.0gProtein 8.6gFibre 1.7g
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Method
- Put the bones from the leftover roast chicken carcass in a large lidded saucepan, separating any large pieces so they fit easily. Add the chopped veg, whole herbs and salt and pepper.
- Pour over 1.5ltr cold water, then cover the pan with a lid and place over a medium heat. Bring to a simmer, then reduce the heat to low and allow to simmer gently for 1 hr.
- Strain the hot stock through a colander or sieve into a large jug to remove the bones and flavourings.
- The hot stock can be used straight away or allow to cool completely and store for use later. The stock will keep in the fridge for 3-4 days in a sealed container or can be frozen for up to 3 months. Defrost fully overnight in the fridge before use.
- Tip: To create a clearer stock, line the sieve with a muslin cloth and strain the stock again after removing the bones, veg and herbs.
- See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
