Amelia Grace Once you’ve made your own chicken stock, it’s genuinely difficult to go back to a stock cube, and this recipe makes the most of a roast chicken carcass that might otherwise go straight in the bin.
This is a proper, from-scratch stock, simmered low and slow until it turns a rich, golden colour and carries real depth of flavour.
It’s one of those things that costs almost nothing to make, since you’re essentially using up leftovers, and the difference it makes to soups, risottos and sauces is genuinely significant.
Why a Long, Gentle Simmer Matters More Than a Rolling Boil
It’s tempting to think a vigorous boil would extract flavour faster, but stock actually benefits from the opposite approach entirely.
A gentle simmer, rather than a rolling boil, allows flavour and gelatine to slowly leach out of the bones and vegetables over time without agitating the liquid so much that it becomes cloudy.
Boiling stock hard breaks down fat and impurities into tiny particles that emulsify into the liquid, resulting in a stock that’s murky rather than clear. A long, slow simmer, by contrast, gives you a stock that’s both deeply flavoured and beautifully clear.
Ingredients for Delia Smith Chicken Stock
- 1 leftover chicken carcass (from a roast chicken)
- 2 onions, roughly chopped (skin on is fine)
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves
- A few sprigs of fresh thyme
- 1 tsp black peppercorns
- 2–3 litres cold water
How to Make Delia Smith Chicken Stock — Step by Step
Step 1 — Break Up the Carcass
Break the leftover chicken carcass into a few large pieces to fit comfortably in your pan.
Step 2 — Combine Everything in the Pan
Put the carcass, onions, carrots, celery, bay leaves, thyme and peppercorns into a large stockpot.
Step 3 — Cover with Cold Water
Pour in enough cold water to cover everything generously, about 2 to 3 litres depending on the size of your pan.
Step 4 — Bring to a Gentle Simmer
Place over high heat and bring to a simmer, then immediately reduce the heat right down so the liquid barely bubbles.
Step 5 — Skim the Surface
In the first 30 minutes, skim off any grey foam that rises to the surface using a spoon or ladle, discarding it.
Step 6 — Simmer Low and Slow
Continue simmering very gently, uncovered, for 3 to 4 hours, topping up with a little extra water if it reduces too much.
Step 7 — Strain
Strain the stock through a fine sieve into a large bowl or another pan, discarding the bones and vegetables.
Step 8 — Cool and Store
Leave the stock to cool completely before storing, or portion it up while still warm if you’re planning to use some straight away.
My Top Tips for the Best Delia Smith Chicken Stock
Keep the simmer very gentle throughout. A rolling boil makes for a cloudy stock, so aim for just the occasional gentle bubble rather than vigorous activity.
Skim the foam diligently in the first half hour. This step removes impurities that would otherwise cloud the finished stock, so it’s worth the attention early on.
Don’t add salt. Stock is typically used as a base for other dishes, which will be seasoned separately, so leaving it unsalted keeps it versatile.
Use onion skins for extra colour. Leaving the papery skin on the onion when it goes into the pot adds a lovely golden colour to the finished stock.
Simmer for the full time if you can. Longer simmering extracts more flavour and gelatine from the bones, giving you a richer, more substantial stock.
Serving Suggestions
Use as the base for soups, risottos, gravies, or any recipe calling for stock. It’s also lovely simply warmed through with a few noodles and vegetables for a simple, comforting broth on its own.
How to Store Delia Smith Chicken Stock
In the fridge: Store in an airtight container for up to 4 days.
At room temperature: Not suitable — cool and refrigerate promptly, as with any stock or broth.
In the freezer: Freezes beautifully for up to 3 months. Portion into smaller containers or ice cube trays for convenient use in smaller quantities later.
Delia Smith Chicken Stock Recipe
Ingredients
Method
- Break up the chicken carcass into a few large pieces.
- Combine carcass, vegetables, bay leaves, thyme and peppercorns in a large pot.
- Cover with cold water.
- Bring to a simmer, then reduce heat right down.
- Skim off foam in the first 30 minutes.
- Simmer gently, uncovered, for 3 to 4 hours.
- Strain through a fine sieve.
- Cool completely before storing.
Notes
Frequently Asked Questions About Delia Smith Chicken Stock
Why is my stock cloudy?
This almost always comes down to boiling too vigorously, which emulsifies fat and impurities into the liquid. Keep the heat low throughout, with just an occasional gentle bubble.
Do I need a whole carcass, or can I use raw chicken bones?
Either works well — a leftover roast carcass gives a slightly deeper, more roasted flavour, while raw bones (such as wings or a whole chicken) give a cleaner, milder stock.
Can I add other vegetables to the stock?
Yes, leek tops, mushroom stalks, or parsley stalks are all good additions, though avoid strongly flavoured vegetables like broccoli or cabbage, which can overpower the stock.
How do I know when my stock is ready?
It’s ready once it tastes rich and savoury, usually after 3 to 4 hours of gentle simmering. The longer it simmers within reason, the more flavour and gelatine will be extracted.
