Stocks & Sauces

Homemade chicken stock recipe

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Homemade Chicken Stock Recipe: When I worked in restaurants, making chicken stock was part of the daily routine. Bones would simmer gently, filling the kitchen with their comforting aroma, and the resulting stock became the foundation of so many dishes – from braises and soups to sauces, stews, and broths, everything started with a proper chicken stock. At home, I like to make a big batch of homemade chicken stock at the beginning of the week and use it as needed. It’s the easiest and most effective way to elevate your home cooking and bring rich, flavourful chicken stock into your kitchen.

Adding chicken wings to the carcasses gives the stock a gelatinous richness, adding body and depth to your final dishes. I can’t recommend this enough. Whether you’re learning how to make chicken stock for the first time or perfecting your homemade broth recipe, building stock-making into your weekly kitchen rhythm is a game-changer. You’ll soon see how it transforms everything from stews to soups, adding depth and balance to your cooking.

Chicken carcass alongside selected vegetables and herbs.

Ingredients

Method

  1. Preheat your oven to 180°C.
  2. Lay the wings and carcass in a tray and place in the oven for 25-minutes.
  3. Remove from the oven and carefully transfer to a suitably sized pot. Deglaze the oven tray with a little water, being sure to scrape up all that chicken-y goodness.
  4. Cover the bones with cold water and place over a high heat.
  5. Once boiling, turn the heat down slightly. Use a ladle to skim off any scum that rises to the top, then add all the remaining ingredients. Regulate the heat so it maintains a very gentle simmer and allow to cook for 4-hours.
  6. Turn the heat off and allow to sit for 30-minutes before passing through a sieve.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.