Homemade Chicken Stock



  • 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


Place all the ingredients in a large pot.

Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours.

Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.

Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.


  • Use fish heads or double the veggies to cook fish or vegetable stock.
  • 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.