Homemade chicken stock
A clear, golden stock from a roast chicken carcass, naturally gluten free and free of added salt.
Make this once, then cook it into 65 different dishes.
- Time3 hr 30
- LevelEasy
- Costabout £0.67 a head
- Makesabout 1.5 litres of stock
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break the carcass into a few pieces and put it in a large pan of about 5 litres. Add the onions, carrots, celery, garlic, bay leaves, peppercorns, parsley stalks and thyme.
- 2
Pour over the cold water so everything is just covered. Bring slowly to the edge of a boil over a medium heat, then turn the heat right down.
- 3
Skim off the grey foam that rises in the first 10 minutes with a large spoon.
10 min - 4
Simmer very gently, partly covered, for 3 hours, with just an occasional bubble. Top up with a little hot water if the bones become uncovered.
180 min - 5
Strain through a colander and then a fine sieve into a clean container. Press the vegetables lightly and discard them. If you used raw wings, pick the meat off for sandwiches or soup.
- 6
Cool quickly: stand the container in a sink of cold or iced water, stirring now and then, so it is cool within 1 to 2 hours, then chill. Next day lift off the solid layer of fat, and use or freeze the stock.
About homemade chicken stock
Chicken stock is a clear, savoury liquid made by gently simmering chicken bones with vegetables, herbs and water for several hours. It is the base for soups, risotto, gravy, sauces, stews and poaching, and nothing in a packet matches the body it gives.
This version uses a roast chicken carcass, or a kilo of raw wings, and no salt at all. That makes it naturally gluten free, dairy free, egg free and nut free, and well suited to low salt cooking, because you add salt to the finished dish rather than the stock. Many shop stock cubes and pots are very salty, and some contain gluten or milk, so a homemade stock is useful if you cook for allergies.
Bring it up slowly and keep it at the gentlest simmer, with only an occasional bubble breaking the surface. Hard boiling turns the fat cloudy and the stock greasy. A good stock will set to a soft jelly in the fridge, which shows it has plenty of body.
Tips
- Start with cold water and heat slowly. Very gentle simmering keeps stock clear, while a hard boil emulsifies the fat and makes it cloudy.
- Do not add salt to the stock. Season the finished soup or sauce instead, because stock that is reduced further becomes too salty if it started salted.
- Keep onion skins, carrot ends, celery tops and carcasses in the freezer until you have enough for a batch. Leave out brassicas such as cabbage, which make stock bitter.
- For a concentrated stock, boil the strained stock down by half and freeze it in ice cube trays. Add water when you use it.
- In a pressure cooker, cook for 1 hour 15 minutes at high pressure. In a slow cooker, cook on low for 8 to 10 hours.
- Raw wings or drumsticks give more gelatine and a richer stock than a carcass alone. Roast them first for 30 minutes at 200 C (180 C fan) for a darker stock.
Storing and freezing
Cool within 1 to 2 hours, then keep covered in the fridge for up to 3 days or freeze in portions for up to 3 months. Always bring it to a rolling boil before using, and reheat only what you need. Do not leave stock at room temperature for more than 2 hours.
Dishes you can make with homemade chicken stock
Makhani Chicken and Tomato Soup
NFHPButter Chicken Baked Rice
NFMadras Chicken and Rice Pilau
GFDFEFRed Curry Noodle Soup with Prawns and Pak Choi
DFNFThai Green Curry Noodle Soup with Prawns
DFNFSlow Cooked Green Curry Lamb Shoulder
GFDFEFGreen Curry Chicken Congee with Ginger and Lime
GFDFEFKhao Mok Gai (Thai Chicken Biryani with Yellow Spices)
GFEFNFKhao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
DFNFHPGaeng Massaman Ped (Massaman Duck Curry)
GFDFEFMassaman Pork Shoulder Curry with Pineapple and Shallots
GFDFEFMassaman Turkey Curry with Sweet Potato
GFDFEFQuestions
How long should I simmer chicken stock?
Simmer a roast carcass for about 3 hours, or raw wings for 2 to 3 hours. Beyond 4 hours the flavour stops improving and can taste dull. Keep the heat low enough that the surface barely moves.
Why is my chicken stock cloudy?
It was probably boiled hard, or the pan was stirred while simmering. Cloudy stock is still safe and tastes fine for soups and stews. For clearer stock, start with cold water, simmer gently and strain without pressing the solids.
Is homemade chicken stock gluten free?
Yes. This recipe contains only chicken, vegetables, herbs, spices and water, so it is gluten free, dairy free, egg free and nut free. Check any added ingredients and shop bought stock cubes, which can contain gluten or milk.
Can I freeze chicken stock?
Yes. Cool it quickly, divide into portions or ice cube trays and freeze for up to 3 months. Thaw in the fridge or heat from frozen in a pan, and bring it to a boil before using.
Can I use raw chicken bones instead of a roast carcass?
Yes. Raw wings, drumsticks or carcasses give a lighter, cleaner stock with plenty of body. Roasting them first at 200 C (180 C fan) for 30 minutes gives a darker, richer flavour.
Why does my stock set like jelly in the fridge?
That is a good sign. It means the bones released plenty of gelatine, and the stock will melt back to liquid when heated. It gives sauces and gravies a rich, silky texture.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
