23/08/2026
You know I love to make whatever I can from scratch, and stock is no exception! I’m gearing up for soup and stew season so making sure my freezer is stocked up ready to go!
Making stock may feel time consuming, but it’s actually super simple and needs little work. The hob is doing all of the hard work! These pots will keep in the freezer for about 3 months and can be used just like the supermarket alternatives. Thanks to for the recipe and inspo with this! Her page is well worth a follow for loads of great home cooking ideas!
Ingredients:
2 left over chicken carcasses including any skin (I had one frozen from a previous week)
Onion
Garlic
Carrots
Mixed herbs (fresh better but can use dried)
Bay leafs
Whole peppercorns
2 litres water
Method:
Put all ingredients into a large heavy bottomed pan.
Simmer for at least 4 hours, longer if possible
Put through a sieve to extract liquid
(This can now be used as stock but I like to make concentrated so it can be easily stored)
Re-boil liquid for about 1 hour until reduced down
Put into silicone ice cube trays (or cupcake cases 😂)
Chill overnight in the fridge to set
Once set can be stored in the freezer for up to 3 months and used from frozen!
Let me know if you give these a go!
