I forgot to take a picture of the ‘before’ part, so my sincerest apologies for the less natural photos, but look how much stock you can make from a small chicken!

Goodbye Oxo cubes, goodbye Knorr, goodbye silly amounts of salt and preservatives! This method is 100% natural and provides stock for many many meals to come in the same way that my recipe for vegetable stock can, and will ensure that by using these stocks it ensures that you never have to buy cubes or sachet’s again.


– After you’ve all finished your meal, make sure that none of the bones have been thrown away.
– Take all the meat off the bones and place the carcass in the deep saucepan
– Add the stems or odds and ends from the vegetables you cooked during the meal
– The juices from the pan you cooked the chicken in.
– 2 sprigs of rosemary
– 2 bay leaves
– 1 lemon, cut in half
– 1 1/2 litres of water
– 3 peppercorns
– 1 stick of celery
– 2 cloves of garlic, chopped


– Put all of the bones, vegetables, and herbs into a deep saucepan.
– Put a quarter of the water into the pan on a medium heat and let the contents ‘sweat’ for 5 minutes, this allows the flavours to be released slowly and the ingredients to become more active
– Pour in the rest of water, turn up the heat and leave for 1 hour.
– Sieve the liquid from the contents in a freezer-friendly container and freeze.

Now go and make all the soups, casseroles, risottos, sauces, (ooooh the list goes on) you like!