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Chicken Stock
  • 1 kg chicken bones
  • onion, sliced
  • 1 carrot, sliced
  • 1 stick celery, sliced
  • 3 sprigs parsley
  • 1 bay leaf, fresh or dried
  • ½ teaspoon grated lemon rind
  • 6 black peppercorns
  • Water


Note: Serving quantity of fruit and veg will be zero. There will be some nutrients in the liquid but it’s hard to quantify once solid vegetables are drained

  1. Place all ingredients in a large saucepan and add water to cover.
  2. Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary.
  3. Remove from heat and strain into a bowl.
  4. Cover with cling film and refrigerate overnight.
  5. Skim off surface fat the next day and use stock as required.
  6. Makes 5 cups or 1.25L.


Storage Suggestions

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.

Equipment List

  • Chopping board
  • Large knife
  • Large deep pot
  • Colander or Strainer



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

250ml Quantity per serving quantity per 100g
Energy 114.4kJ 45.75kJ
Protein 1.75g 0.7g
Fat, total 0.33g 0.13g
— Saturated 0.05g 0.02g
Carbohydrate 3.2g 1.27g
— Sugars 2.65g 1.06g
Fibre 2.47g 0.99g
Sodium 23mg 9.18mg