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
  • 1.8 l water


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