Homemade Chicken Stock

  • Prep Time : 10m
  • Cook Time : 1:10 h
  • Ready In : 1:20 h

I know you can buy some pretty good pre made chicken stocks, but there’s nothing like making your own. It feels so nurturing, and the taste is so much more flavoursome and not so heavily salted. This is one of the simplest I have made, and you can freeze in small portions to use in your baby food.

Want a vegetable stock? Follow the recipe minus the chicken.

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  • 500g chicken bones
  • 3 trimmed celery sticks, chopped
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 3 tbs parsley, chopped
  • 1 bay leaf
  • 2 litres of water


Step 1

In large saucepan combine all ingredients, bring to the boil, reduce heat and simmer uncovered for 1 hour -

Step 2

Strain liquid into large bowl. Discard chicken and vegetables. Refrigerate over night. -

Step 3

Remove all solidified fat from the surface. Freeze in small portions. When reheating make sure you bring to the boil -

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Recipe Comments

  1. posted by kellie on March 7, 2016

    Hi, this sounds silly but where do I get the chicken bones? Would this be the carcass of a BBQ supermarket chook?

  2. posted by Cel on May 28, 2016

    My nonna’s secret is adding a lemon rind to the stock. She also uses turkey as well as chicken which gives a sweeter flavour


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