• Chicken Carcass
  • Chicken Carcass
  • Chicken Carcass
  • Chicken Carcass
  • Chicken Carcass

Chicken Carcass 1 kg


In stock
  • Each carcass weighs approx. 1 kg
  • Free range and slow-grown to full maturity (81 days)

Select quantity

We currently have 26 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Great for home roasting

Product description

The essential ingredient in a proper chicken stock, the most versatile of all the bone broths. Simply add to the pot with selected vegetables and aromatics for a soothing white stock or roasted first for a deeply coloured and richly flavoured brown stock - chicken broth gives essential depth to a vast range of cuisines. 

Chef Valentine Warner says that "to throw away the wreckage of a savaged Sunday chicken or indeed a freshly filleted and butchered bird is no less than a crime. Chicken stock or bone broth, whether a brown (roasted) or white (unroasted) is delicious as either sauce bases for both fishes and meats, or restorative in hot and spicy broths or more European broths and thicker soups.

Crab meat and sweetcorn soup, being a favourite and chicken stock is essential. I crave the aforementioned broths and so save those carcasses in the freezer that winter sniffles be expelled with a hot bowl in hand. Remember if using one from a roast to take out the internal lemon (if used) and wash the residual citrus bitterness away before simmering.

I have always wondered if once dried the carcass would be good added to the charcoal over which a chicken is grilling, but have yet to try this macabre scenario!"

*Swaledale is a whole carcass butcher so in addition to our chicken carcasses, a full range of fresh, free range chicken products are available, including whole chickens, breasts and wings. Our chicken is versatile and can be the perfect meat for whatever meal you're cooking; whether it's a curry, summer barbecue or a roast dinner, our tasty and high welfare chicken will shine.


Free range chicken, slow-grown to 81-days (full maturity).

Cooking advice

The following has been published on our journal: George Ryle's chicken stock recipe.

Customer reviews

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