Chicken Carcass

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British Chicken

Making great stock is so much easier if you start with the right ingredients.

Our chicken carcasses are from our flock of Properly Free Range birds. Their free-range lifestyle, involving lots of roaming around grass fields foraging for insects and eating plenty of forage, combined with their simple diet means they develop strong bones full of really nutritious marrow.

Perfect for making stocks, broths and soups.

Allergens are stated in BOLD CAPITALS

100% Chicken

To use a chicken carcass, make a rich stock. Place the carcass in a large pot with roughly chopped onions, carrots, celery, a few garlic cloves, and fresh herbs like parsley and thyme. Add water to cover the carcass. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 2-3 hours, adding water if necessary. Strain the stock through a fine sieve, discarding the solids. Use the stock as a base for soups, stews, or sauces. It can also be frozen in portions for later use, adding depth to various dishes.