Chicken Stock Recipe 

Did you know that one-third of the world’s food goes to waste?! 🌍

Yep, it’s true, and it’s madness! But here at The Avenue, we can’t stand it. Some of you might already be familiar with our #ZeroWaste tips and tricks, where we share ways to reduce waste. As we want to share ways to be more sustainable we wanted to celebrate by sharing our versatile Chicken Stock “recipe” with you. It’s a great way to use up those Sunday Roast Chicken carcasses and weekly vegetable peels. Plus, you’ll have this essential addition for delicious soups and gravys ready to go in the fridge. 🍲♻️

Let’s do our part to reduce food waste and take care of our planet! 🌱

chicken carcasses/bones/leftover meat (cooked or raw)
aromatic vegetable ends/peels/cuttings, e.g. onions, leeks, carrots, celery
stalks parsley/thyme/rosemary (coriander stalks if you want to make an Asian stock)
1 bay leaf
1/2 tsp whole black peppercorns


Put all the ingredients into a saucepan and cover with cold water.

Bring up to a simmer and simmer on a very low heat for 4 hours.


N.B. Do NOT boil. “A stock boiled is a stock spoiled”. It will go cloudy.

Stock pointers:
A good stock should have a jelly-like consistency when cold.
To remove fat from stock, chill then, when set, remove with a spoon from the top.
It will last a few days in your fridge but if you won’t use it all you can freeze it!