Delia Smith Chicken Stock Recipe

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I used to skip homemade stock entirely until I made Delia’s version and tasted the difference in her leek and potato soup, and after that there was no going back to cubes for any soup that relies on the stock as the main flavour.

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Giblets or Wings?

Delia gives you the choice of giblets or a couple of wings and tips, and both work well for different reasons. Giblets are free if you buy a whole chicken and remember to pull the bag out of the cavity, which gives you stock for nothing. Wings are easier to find on their own and produce a slightly more gelatinous stock that sets like jelly in the fridge.

I save giblets in a bag in the freezer every time I roast a chicken, and once I have two or three sets I make a big batch. A leftover roast chicken carcass works just as well if you break it up and throw it in instead.

Chicken Stock Ingredients

Delia’s recipe from The Delia Collection: Soup makes about 1.2 litres (2 pints), which is enough for one large pot of soup. Everything here is cheap or free, which is the whole point.

1 set of chicken giblets, or a couple of chicken wings and tips
1 stick of celery, cut in half and split lengthways
2 small carrots, split lengthways
2 small onions, sliced
2 bay leaves
12 whole black peppercorns
1 small bunch of parsley stalks and celery leaves
A pinch of salt

How To Make Delia Smith Chicken Stock

Combine everything: Put the giblets or wings into a large saucepan along with the celery, carrots, onions, bay leaves, peppercorns, parsley stalks, and celery leaves, then pour in 1.2 litres (2 pints) of cold water.
Bring to the boil: Cover the pan and bring it up to the boil, then take the lid off and skim away any scum that has risen to the surface.
Simmer: Put the lid back on loosely so a bit of steam can escape, turn the heat down, and let the whole thing simmer briskly for 1 hour.
Strain: Pour the stock through a fine sieve into a bowl or jug, pressing the vegetables gently to get every last drop of flavour out, then discard everything left in the sieve.
Cool and store: Let it cool completely, then skim off any fat that has settled on the surface. Use straight away or freeze in portions.

What To Use It For

This stock is the base for almost every soup in Delia’s collection, from her carrot and coriander soup to the hot and sour Thai chicken broth that I adapted into my chicken soup. It also makes a real difference in risottos, gravies, and any casserole that calls for stock.

Freezing It in Portions

Once it has cooled completely, pour the stock into freezer bags or containers in 570 ml (1 pint) portions so you can pull out exactly what you need without defrosting the whole batch. It keeps in the freezer for up to 3 months and in the fridge for 3 days.

I also freeze some in ice cube trays for when a recipe asks for just a splash of stock to deglaze a pan. Those cubes are ready in minutes and save you opening a whole carton for two tablespoons.

Frequently Asked Questions

Can you use a whole raw chicken instead of giblets?

You can, but it is a waste of good meat. Poach the whole chicken for an hour, lift it out, strip the meat for another recipe, then return the bones to the stock and simmer for another 30 minutes.

Why does Delia say to start with cold water?

Starting with cold water and bringing it up slowly draws more flavour out of the bones and vegetables. If you pour boiling water over them the outside seals and the stock comes out weaker.

Is homemade stock really better than a cube?

For soups where the stock is the star, like chicken soup or French onion soup, the difference is enormous. For a casserole with lots of other flavours going on, a good cube is perfectly fine and Delia says so herself.

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Nutrition Facts

Calories: 30 kcal
Fat: 1g
Carbohydrates: 3g
Fibre: 0g
Protein: 3g

Nutrition estimated per 275 ml serving.