Why Make Your Own Stock?

Homemade chicken stock has a depth of flavour and a gelatinous body that no store-bought stock can match. It is also essentially free — made from bones and vegetable scraps that would otherwise be thrown away. Use it for soups, risottos, gravies, braises and anywhere you would use water for cooking.

What You Need

  • 1 chicken carcass (from a roast chicken), or 1kg raw chicken bones/wings
  • 1 large onion, halved (no need to peel)
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 1 tsp black peppercorns
  • A few sprigs of parsley or thyme (optional)
  • 2–3 litres cold water
  1. 1

    Place everything in a large pot

    Add the carcass or bones, vegetables and aromatics. Cover with cold water — starting cold is important, it draws out proteins and flavour gradually rather than seizing them with heat.

  2. 2

    Bring to a gentle simmer — never a full boil

    Bring slowly to just below boiling. A rolling boil makes the stock cloudy and greasy. You want a very gentle simmer — just occasional bubbles breaking the surface.

  3. 3

    Skim the foam

    In the first 15–20 minutes, grey and brown foam will rise to the surface. Skim it off with a spoon. This removes impurities and gives you a cleaner tasting, clearer stock.

  4. 4

    Simmer for 2–3 hours

    Keep the heat very low and let it gently extract flavour. You do not need to do anything — just check occasionally that it is not boiling. Longer is better for a richer, more gelatinous stock.

  5. 5

    Strain, cool and store

    Pour through a fine sieve into a large bowl. Discard the solids. Cool quickly by placing the bowl in a sink of iced water, stirring occasionally. Once cool, refrigerate for up to 5 days or freeze for 3 months.

The jelly testGood homemade stock sets to a jelly when cold due to collagen from the bones. This gelatin is what gives sauces and soups their body. If your stock stays liquid when cold, either the bones were not collagen-rich enough or it needed longer cooking.
Freeze in ice cube traysFreeze stock in ice cube trays then transfer to bags. Each cube is roughly 2 tablespoons — perfect for adding to pan sauces, risottos or anywhere you need just a little stock.

Frequently Asked Questions

Stock is made primarily from bones and is gelatinous when cold. Broth is made from meat and is thinner and more liquid. Stock has more body and is better for sauces. The terms are often used interchangeably in everyday cooking.
Yes — it is actually ideal. Add all ingredients, cover with water and cook on low for 8–12 hours. The low steady heat produces an excellent clear stock with no risk of boiling. Strain and store as normal.
It is better not to. Stock is often reduced further in recipes which concentrates salt and can make dishes too salty. Season the final dish instead. This also makes your stock more versatile — suitable for recipes that need very little additional salt.