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Delia Smith Chicken Stock Recipe

Delia Smith Chicken Stock Recipe

Delia Smith's chicken stock recipe makes a rich, golden, deeply flavoured stock from scratch. The perfect base for soups, sauces and risottos.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 Litres
Course: Main Course
Cuisine: British
Calories: 20
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Break up the chicken carcass into a few large pieces.
  2. Combine carcass, vegetables, bay leaves, thyme and peppercorns in a large pot.
  3. Cover with cold water.
  4. Bring to a simmer, then reduce heat right down.
  5. Skim off foam in the first 30 minutes.
  6. Simmer gently, uncovered, for 3 to 4 hours.
  7. Strain through a fine sieve.
  8. Cool completely before storing.

Notes

Keep the simmer very gentle throughout for a clear, rather than cloudy, stock.
Skim diligently in the first 30 minutes to remove impurities.
Leave unsalted, as it's typically used as a base for other seasoned dishes.
Onion skins add a lovely golden colour.
Freezes beautifully for up to 3 months, portioned for convenience.