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How to cook stock
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How to cook stock

Serves: 1 (makes 1 litre)
Time to make: 2 hrs 20 mins
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  • Beef stock: For a meat stock, use chopped raw beef bones. Avoid lamb bones as these give an unpleasant flavour.
  • Vegetable stock: To make 1 litre vegetable stock, place 750g chopped fresh vegetables (such as onion, carrot, leek and celery) in a large pan with a selection of fresh herbs tied together with string. Add 1.5 litres cold water and bring to the boil. Reduce heat and cover for 1 1/2 hours until reduced by half. Remove pan from heat, strain stock, and discard vegetables. Leave to cool. Store in the fridge for up to four days.

HFG tip

  • You will get the best flavour if you use a raw chicken carcass plus the giblets, but a recently cooked roast chicken carcass works well, too.
  • If using parsley in your stock, use the stalks as well as the heads (the stalks have more flavour in them).
  • Take your time – chicken stock needs long, slow cooking in order to extract as much flavour as possible from the bones. The same goes for meat stock, too.
  • Vegetable stocks can be made more quickly. For extra flavour you can add a bouquet garni – a bunch of herbs such as rosemary, thyme and parsley tied together.
  • Stock can be frozen for up to three months – save in 1-cup quantities in ziplock bags. It is best to reduce the stock (rapid-boil stock once bones and vegetables have beern removed) to get a concentrated stock for freezing. Frozen stock can be defrosted or reheated straight from frozen, but should be simmered for at least 10 minutes.

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One comment on How to cook stock

  1. 25319118 September 19, 2021 at 9:33 am #

    Very interesting in how to use cooked chicken carcass

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