Jamie Oliver Chicken Stock​

There’s something incredibly grounding about making your own chicken stock. It’s not flashy. It doesn’t demand perfection. You chuck things in a pot, let it bubble quietly for a few hours, and at the end — like magic — you’ve got this golden liquid that somehow tastes like comfort, love, and good intentions all at once.

I usually make this on a slow Sunday, after we’ve demolished a roast chicken and there’s just bones left and half a lemon forgotten in the fridge. I’ve even made it while in pyjamas, hair still wild from sleep, sipping tea and letting it do its thing while I potter about. It’s soothing. Smells like home. And honestly? Once you start making your own, the boxed stuff never quite hits the same again.

Why You’ll Love It

• Zero waste hero. Turns your leftover bones and sad veg into gold.
• Ridiculously flavourful. Deep, savoury, and rich without needing salt bombs.
• Customisable every time. No parsley? Use bay. No leeks? Chuck in an extra onion.
• Perfect for freezing. Save it in batches and feel smug for weeks.
• Healthier than store-bought. No additives, no junk, just the real stuff.
• Base for everything. Soups, risottos, sauces, even sipping warm from a mug on cold days.

Ingredients

• 5 sticks celery
• 2 medium leeks
• 2 medium onions
• 2 large carrots
• ½ bulb garlic, unpeeled and bashed
• 2kg raw chicken carcasses, legs or wings (chopped if needed)
• 3 bay leaves
• 2 sprigs fresh rosemary
• 5 sprigs fresh parsley
• 5 sprigs fresh thyme
• 5 whole black peppercorns
• 6 litres cold water

How to Make It

Rough chop and smash:

Slice the celery, leeks, onions, and carrots into rough chunks — no need to peel anything. Give the garlic half-bulb a proper bash with the side of a knife. Leave the skin on — it all adds flavour.

Load up the pot:

Place your chicken carcasses, bashed garlic, chopped veg, herbs, and peppercorns into a large, deep pot. Pour in the cold water — around 6 litres, or enough to cover everything with room to simmer.

Bring to a boil — then back off:

Put the pot on high heat and bring it to a boil. As soon as it bubbles, skim off the frothy scum on top with a spoon — that’s just impurities. Then turn the heat right down to a gentle simmer.

Let it do its thing:

Simmer, uncovered, for 3–4 hours. It should barely bubble — just the odd gurgle here and there. Stir every so often and skim if you see more foam rising. Your kitchen will smell incredible.

Strain and cool:

Once your stock has turned a lovely amber colour and smells like absolute heaven, carefully strain it through a fine sieve into a clean container. Press down on the solids a bit, but don’t go mad — you want a clean stock, not mash.

Store like a pro:

Let it cool for 30–40 minutes, then refrigerate. Once cold, you can portion it into containers or freezer bags. It’ll keep in the fridge for 4 days or in the freezer for 2–3 months.

Common Mistakes and How to Dodge Them

Why is my stock cloudy?
Too much stirring or a rolling boil can do this. Keep it at a gentle simmer and strain carefully. It’ll still taste great, though.

No flavour?
You might not have simmered it long enough or didn’t use enough chicken bones. Try roasting the bones next time for extra depth.

Too oily?
Let the stock chill in the fridge. Once cold, the fat rises and solidifies on top — just scoop it off.

My stock has no colour!
Raw carcasses make a lighter stock, which is fine. For a deeper hue and taste, use roasted bones or brown them in the pan first.

Storage and Reheating

Fridge: Keeps for up to 4 days in a sealed container.
Freezer: Pour into freezer bags or containers (leave room for expansion). Freeze for 2–3 months.
Reheating: Gently reheat in a saucepan over low heat. Never microwave straight from frozen — it’ll explode. Ask me how I know.
Ice cube trays: Great for small portions! Pop out a few cubes when you just need a splash of flavour.

Frequently Asked Questions

Do I have to use raw carcasses?
Not at all! Roast chicken leftovers work beautifully. Raw just gives a cleaner, lighter broth.

Can I use veggie scraps instead?
Yes! Onion peels, carrot tops, herb stems — just skip bitter stuff like brassicas.

Is this the same as bone broth?
Similar, but bone broth usually simmers for longer (like 12+ hours) and extracts more collagen. This stock is quicker but still deeply nourishing.

Can I salt the stock now?
Nope — salt later when using in recipes. That way, it doesn’t mess with your final seasoning.

Nutrition Facts (Per Serving):

• Calories: ~40
• Fat: 1g
• Carbs: 2g
• Protein: 6g
• Sodium: ~50mg (before salting)
• Sugar: ~1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Chickpea Curry
• Jamie Oliver Chicken And Spinach Lasagne
• Jamie Oliver Chicken And Sweet Potato Recipe