Chicken stock

Make a chicken stock to be used as a base for many meals.


  • 1 cooked chicken carcass
  • raw giblets and trimmings from the chicken (excluding livers)
  • 1 onion (chopped)
  • 2 large carrots (chopped)
  • 1 large stick celery (chopped)
  • 1 bay leaf
  • 4 parsley stalks
  • 1 sprig thyme
  • 1.80 l water


  1. Put all the ingredients into a large saucepan.
  2. Bring to the boil, skimming any scum from the surface, occasionally.
  3. Lower the heat and simmer gently for two and a quarter hours.
  4. Strain the stock through a sieve and allow to cool thoroughly before refrigerating.
  5. After it's chilled you can skim off any fat, which will have risen to the surface.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register