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Home-made Chicken Stock

Course Soups and Salads
Cuisine Continental
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 liters
Author Rafeeda


  • 1 kg chicken carcasses
  • 1.5 ltr water
  • 2 bay leaf
  • 1 big stick cinnamon
  • 1 whole garlic unpeeled and crushed
  • 1 onion chopped
  • 1 tbsp black peppercorn
  • Salt to taste
  • 1 large carrot peeled and chopped
  • 2 big celery chopped


  • Combine all the ingredients in a pressure cooker.
  • Pressure cook for one whistle on high flame and then leave for 15 minutes on simmer. Switch off and allow to cool completely.
  • Once cool, drain to separate the stock.
  • Keep stored in sterilized glass bottles in the fridge and use within two weeks.


The stock this way is quite thick. When using, you can add water as required to thin it.
You can add more spices if you want. Adding some cloves, paprika, parsley, etc. will add more flavor.