Basic Chicken Stock


1 cooked chicken carcass

2 celery sticks, roughly chopped

2 leeks, roughly chopped

1 large onion, roughly chopped

2 carrots, roughly chopped

1/2 head of garlic

1 large thyme sprig

Handful of parsley


Put the chicken carcass into a large stockpot, cover with 2½ litres water and bring to the boil.  Using a large metal spoon, skim off any white scum from the surface.

Add the vegetables, herbs and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2½ hours, skimming occasionally.

Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock over a high heat for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions.

Source: Gordon Ramsay

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Organic Chicken Carcass

A fresh chicken carcass, ready for boiling with vegetables to make rich, tasty stocks, broths and soups.

Approx 2 carcasses per pack.

This item...

Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
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