Leftover roast chicken stock

Cooking a roast chicken is incredibly simple to do – here’s our Roast chicken and veggie recipe and what you can do with the leftovers might really surprise you.

Nutrition Note: Homemade stock using leftover chicken bones is an economical and flavourful option for your family without the added salt and preservatives.

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Ingredients

• 1 whole fresh roast chicken carcass, most meat removed
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 2 celery sticks, roughly chopped
• 1 bay leaf
• optional herbs: parsley, thyme

Method

Step 1

Break the chicken into small manageable pieces and place in a medium sized saucepan. Add the chopped onion, carrot celery, bay leaf and optional herbs. -

Step 2

Add around 6 cups of water. You want the water to completely cover the ingredients but not too much to still ensure a full flavoured broth. Season with a pinch of salt and pepper. -

Step 3

Bring water to a simmer and leave to bubble on the stove for at least 2 hours, 3-4 is better. Skim any foam from the surface. -

Step 4

Strain the liquid thoroughly. You can refrigerate and use within a few days or freeze in 1-cup portions for up to 1 month. -