Chicken Stock

Chicken Stock

Chicken stock is an essential ingredient in many soups, sauces, gravies, stews, braised meats and much more. Chicken stock made from bones is amazing for your health. It can help reduce symptoms of colds, contributes to bone strength, promotes healthy digestion as well as healthier skin, hair and nails, and reduces joint pain and inflammation.

Many chicken stocks you buy in stores contain a whole lot of salt and are unsuitable for toddlers and babies. But you don't need to miss out on this flavour-packed staple, as it is incredibly easy to make yourself (without adding all the extra salt).


  • 1 whole chicken carcass, leftover from roast dinner
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped


Place chicken and vegetables in a large pot and add enough water to cover it all by about 1 - 2 inches.

Bring to a boil then immediately reduce to a very low simmer.

Simmer uncovered for at least 4 hours. Occasionally skim off any foam that may rise to the top.

Remove bones and strain the stock so you are left with just the liquid in a bowl.

Sit the bowl in a sink of cold water so the stock cools quickly (to avoid bacteria growth) and then place in the fridge to cool further. As the stock cools it should start taking on a somewhat gelatinous consistency - this is perfect, the gelatin is very good for you.

Once completely cooled, pour into freezer bags or containers to store in the freezer and defrost as you need it.


  • Chicken is a fantastic source of lean, low fat protein, which is great for the muscle growth and development of your toddler.


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