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  • 1 cooked chicken carcass
  • 1 onion, halved
  • 2 tbsp olive oil
  • 1 bunch of herbs such as thyme, roseamary and sage
  • 4-5 C water


  • In a large dutch oven or stock pot, heat the olive oil over medium high heat. Sear onion, cut side down until very dark.
  • Add chicken bones, juices from the cooked chicken, herbs, and fill to the top with water.
  • Simmer with lid on for 24 hours.
  • Once cool, remove bones, and drain stock over a fine mesh strainer. Pour into freezer containers or glass jars if using within a week. Keeps fresh in the fridge up to a week.