• 1 tb­sp olive oil
  • 1 left over roast chick­en car­cass
  • 2 car­rots, chopped
  • 2 onions, halved
  • 2 stalks cel­ery, chopped
  • 10 black pep­per­corns
  • 2 bay leaves
  • 2 tb­sp fresh­ly chopped pars­ley
  • 1 tsp fresh­ly chopped thyme
  • 3lt/12 cups wa­ter


  1. Gen­tly sauté the onions, car­rots and cel­ery in the olive oil for a few min­utes in a large lid­ded saucepan.
  2. Break the chick­en car­cass up in­to pieces and add to the pan along with all the oth­er in­gre­di­ents, cov­er and bring to the boil. Leave to very gen­tly sim­mer for 1hr with the lid on.
  3. Al­low to cool for a lit­tle while. Pour the con­tents through a sieve and store the fin­ished stock liq­uid in the fridge for a cou­ple of days or freeze in batch­es. You may find you need to skim a lit­tle fat from the top of the stock af­ter cook­ing.