Chicken broth

Making your own Chicken broth is incredibly easy and once you do, you will wonder why you hadn’t done it before. It makes the best base for any soup and it can be reduced and made into a gravy or roux (pronounced ‘roo’). It freezes really well so you can make a big batch and split it into batches. Making your own broth means that you know exactly what it contains, is free of any preservatives and fillers and is jam PACKED with nutrients!

Makes 3-4 litres of stock.


1 whole raw chicken

2 carrots, roughly chopped

2 sticks celery, roughly chopped

1-2 onions, roughly chopped

8-10 cloves



  1. Add the chicken to a large pot of cold water (3-4 litres).
  2. Bring to a gentle boil and when the stock starts to accumulate a scum on top of the water, remove it with a large spoon.
  3. When you have removed all the scum add the carrots, onion, celery and cloves and salt.
  4. Reduce heat to a very low simmer for 3-4 hours.
  5. Strain through a muslin/cheese cloth or a chux cloth and refrigerate overnight.
  6. In the morning, the fat will be in a layer on top of the stock, this can be removed easily with a spoon
  7. The stock is now ready (and fat free!).


  • Adding chicken feet, wings, necks etc to the stock is a great addition. These chicken parts contain gelatin and make for a jelly like, rich end product.
  • You don’t have to add the vegetables if you don’t want too, and some people use garlic as well. Its all about how you like your broth! Feel free to play around!
  • You don’t have to refrigerate the stock overnight. If you want to use it straight away like I sometimes do, then go ahead! I also like to use the chicken from the carcass, in a chicken soup. That way, there is minimal waste!

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