Making homemade chicken stock is very simple and the stock you end up with is not only very economical but also very nutritious.  When I make stock it is a two in one activity, I end up with a cooked chicken as well as quite a bit of stock to freeze for future recipes.  I use some of the meat from the chicken to make chicken soup, plus have quite a bit of meat left over for another meal or for making sandwiches.  I usually start with a free range chicken from Aldi which costs around $10.


  • Free range chicken
  • Enough water to cover chicken in pot
  • 1-2 tsp vinegar


  • Unwrap your chicken give it a rinse under cold water
  • Place chicken into a large pot
  • Cover chicken with water, then place lid on pot
  • Bring to the boil, then turn down to simmer for 1 hour 10 mins
  • Remove chicken from pot

DSC00964At this stage I usually have another large saucepan going with the beginning stages of a pot of chicken soup, so I ladle plenty of the stock into this batch of soup. But you don’t need to do this stage; I just do it to get more chicken stock from the one chicken.



Next Stage

  • Remove meat from the chicken frame and place on a plate
  • Return chicken frame to stock pot
  • Add more water to stock pot
  • Add vinegar to help bones release minerals
  • Bring to the boil, then turn down to simmer for an hour or two
  • Strain the stock
  • Cool, and then freeze the stock in plastic containers for future use