Homemade Chicken Stock Cubes (From Food Waste!)

Homemade Chicken Stock Cubes (From Food Waste!)

This is real kitchen gold. Made from leftover bones and veg that might otherwise go in the bin, this is the perfect way to make your own stock cubes at home — full of flavour, low in salt, and completely free from waste. Reduce it right down, freeze it in trays, and just dilute what you need when you need it. A brilliant little hack every home cook should know.

Makes: approx. 500ml concentrated stock
Yields: around 6-8 LARGE cubes
Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins

 Ingredients

• 4 chicken frames or a mix of leftover bones (carcasses, thighs, drumsticks, wings — all good)

• 2 carrots, roughly chopped

• 3 stalks celery, roughly chopped

• 2 onions, quartered

• 1 garlic bulb, halved crosswise

• A few sprigs of thyme and rosemary (if you have them)

• Water (approx. 4–5 litres, or as much as your pot holds)

• Salt (to season at the end)

 Method

1. Roast the Bones

Preheat your oven to 190°C (or use your air fryer). Place all the chicken bones on a tray and roast for 45 minutes until deeply golden and caramelised. This is what gives the stock that rich depth of flavour.

2. Build the Base

Tip the roasted bones into a large stock pot. Add the chopped veg, garlic, and herbs. Cover with cold water — ideally 4–5 litres, or as much as your pot can hold. If your pot is smaller, top it up as it simmers.

3. Simmer Slowly

Bring to a gentle simmer and cook uncovered for 2–3 hours. Don’t rush this. A slow simmer draws out all the goodness from the bones and veg — nutrients, flavour, and body.

4. Strain & Reduce

Once done, strain the liquid through a fine sieve into a clean pot. Discard the solids. Return the liquid to the heat and reduce until you have around 500ml of rich, golden stock. Only now should you season it lightly with salt — seasoning earlier would concentrate it too much.

5. Freeze into Cubes

Let the stock cool, then pour into ice cube trays and freeze. Once frozen, transfer the cubes into a freezer bag or container.

Now, whenever you need stock, just drop 1–2 cubes into a jug, add 500–700ml boiling water, and stir. Instant homemade chicken stock — for soups, risottos, ramen, sauces, and everything in between.

Tips from Del 

• The more bones you use, the richer the stock. Don’t throw them out — freeze leftover bones until you have enough.

• Roasting is key — it adds flavour, colour, and depth.

• You can customise the flavour with bay leaves, leeks, or even a few peppercorns.

Why It Works

Stock cubes from the supermarket are often packed with salt and preservatives. This homemade version is just bones, veg, and water — nothing else. A proper stock, concentrated and ready to go whenever you need it.

Enjoy

Del x

P.S. Check out my recipe for Chicken Ravioli — it’s the perfect dish to use this stock in!