Chicken Stock

  • One chicken or turkey carcass, any meat left, skin, bones, the lot
  • 4 sticks of celery, chopped roughly
  • 1 large onion, chopped roughly
  • 2 large carrots, chopped roughly
  • 3 garlic cloves, smashed
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp of poultry seasoning
  • 1/2 tsp sage powder
  • 1 tsp of ground parsley
  • 20 cups of water
  • 1 tbsp olive oil


Heat oil in pan and add onions, carrots, celery and garlic.  Cook for a few minutes until onions are translucent.  Add all the rest of the ingredients and bring the water to a boil.  Cook on a medium-low heat for around 5 hours.  Strain the liquid and store in jars or use for your soup or stew.