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a jar of stock.
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5 from 1 vote

Quick Chicken Stock

Quick chicken stock recipe! This homemade chicken stock is a simple and delicious base for your soups, rice dishes and many more. It is packed full of flavour, low sodium and does not require endless simmering.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Stock
Cuisine: British, French, Western
Keyword: chicken broth, chicken stock, how to make stock
Servings: 2 litre
Author: Ajoke


  • 4 pieces fresh chicken wings
  • 2 chicken backbone
  • 1 Celery stalk
  • 8 springs Parsley
  • ½ tbsp Peppercorns
  • 2 tsp sea salt optional
  • 2 Bay leaves
  • 1 carrot
  • 2 springs rosemary
  • 4 springs fresh thyme
  • 1 large Onion, roughly chopped


  • Add chicken wings, chicken backbone, celery, parsley, bay leaves, carrots, rosemary, thyme, onion, peppercorn and salt to a large pot. Cover with enough water
    a pot of herbs filled with water.
  • Place the pot on high heat and bring to a rapid boil, reduce the heat to medium-low heat and simmer for 1 to 1 ½ hour. While the stock is simmering, skim off foam from the surface of the stock intermittently.
    stock boiling in a pot.
  • Use a slotted spoon or a spider strainer to carefully remove the vegetables and the chicken from the stock. Strain the stock through a fine-mesh strainer and leave to cool.
    a hand holding a stock in a clear glass.
  • Transfer the cooled chicken stock into jars or divide into airtight plastic containers. Use in recipes as desired.


How to store homemade stock
  • You can store this in the fridge for up to 5 days, make sure to store under the right temperature. It will keep in the freezer for up to 3 months or longer.