Basic chicken or turkey stock

Making stock from the leftover bones from a roast means you always have a good base for soups, risottos and gravies. It really helps us get the most from a meat joint and is a great alternative to stock cubes and powders or the fresh stocks you find at the supermarket.

Essential ingredient

  • Chicken or turkey carcass

Optional ingredients

  • 1 onion, cut into 4 (including skin)
  • A couple of carrots (skin scrubbed)
  • 1 garlic clove
  • 1 celery stick, chopped n half
  • 1 teaspoon of black peppercorns
  • Few sprigs of thyme
  • Parsley and a small bay leaf


  1. Put the carcass into a large saucepan and cover with water. If you’re adding vegetables, you can include some onion (cut into 4 – including skin), chopped carrots, garlic clove or celery. You could also sprinkle in black peppercorns, thyme, parsley and bay leaf.
  2. Bring up to the boil and remove any froth from the surface with a large spoon. Turn down the heat and simmer for 1½ – 2 hours.
  3. Cool a little, strain and leave to cool. The vegetables can be kept to use in a soup. The fat can be removed from the surface by drawing absorbent kitchen paper over it.


  • You can freeze your stock in batches and defrost when you need it.
  • Even if you don’t have time to make stock, you can freeze the bones from the roast bird and make the stock when you have more time.
  • As an alternative to using whole vegetables, you can freeze vegetable ends, stalks, peelings or scraps and add them to your stock when you need them.

Recipe from Love Food Hate Waste.

See also