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Chicken Stock

Chicken Stock

Serves pea 4 Clock icon 2 hours 30 minutes
This recipe will give you a very clear stock. If you would like a deeper flavour and a darker stock, roast the carcass and the vegetables in a hot oven beforehand.

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Here's how you do it

  1. Add all ingredients to a stock pan. Cover with water (about 3 pints).

  2. Bring to a boil, reduce to a simmer. Tear off a sheet of baking paper larger than the pan and place it on top of the stock. Allow the stock to simmer for 2 hours.

  3. Take off the heat, strain twice and allow to cool before skimming off fat from the top.


  • chicken carcass
  • 2 carrots, peeled
  • 2 celery sticks
  • 5 sprigs parsley
  • 2 sprigs thyme

From your larder

  • tbsp peppercorns

Suitable for

  • Gluten free
  • Dairy Free