Homemade chicken stock

This tasty stock can be used to flavour soups, stews or any other dish that requires stock. Shop-bought stocks are often very salty, so rather make your own. It is also a great way to use the carcasses or bones from deboned chicken, for instance, which you prepared for a chicken pie or soup – that you would normally throw away.

Ready in

1 hour

Serving size

Makes about 1 litre


  • 1 cooked chicken carcass or bones from 4-6 portions
  • 1 large carrot, quartered
  • 1 large onion, quartered
  • 1 celery stalk with leaves, quartered
  • 6 cups (1,5 litres) water
  • 2 sprigs parsley
  • 2 bay leaves
  • 3 whole cloves
  • 5 black peppercorns


  1. Place all the ingredients in a large pot.
  2. Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours.
  3. Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
  4. Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.


  1. Use fish heads or double the veggies to cook fish or vegetable stock.
  2. Add any other whole spices or a slice of fresh ginger, 2-3 cloves of garlic, a cinnamon stick or curry leaves for more flavour.

Homemade chicken stock

This recipe is from Cooking from the heart, 1st edition

Download the recipe book

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