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Chicken  Stock    HT    CD    ACC    200mins

Makes Approx 1.1L/40fl.oz.    Hot    Cold    Vegetables  Herbs  Accompaniment   Savoury Sauces    Gravy    Gluten Wheat Dairy Free  Eggless


One Large Chicken Carcass

1/2 large Onion

2  Carrots

1 Stick Celery, (including the leaves if possible)

4 whole Black Peppercorns

2 sprigs of fresh Parsley

1 Bay Leaf

2 Sprigs Thyme


1 Garlic Clove, halved

1.1L/40fl.oz. Water



1. Cut the onions and carrots into large chunks and place in a large saucepan.

2. Break the carcass up into manageable pieces and add to the pan together with  the remaining ingredients. 

3. Bring to the boil, skim any scum from the surface, then reduce the heat, cover and simmer for 3 hours, stirring from time to time.

5. Strain the stock, discarding the bones, vegetables, and seasonings. Refrigerate until ready to use.


More Chicken Recipes  |  General Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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