Leftover Roast Chicken Stock

  • Yield : 6 cups
  • Prep Time : 10m
  • Cook Time : 2m
  • Ready In : 2m

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.



Join us on Facebook for other foodie bits and pieces.  


  • 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


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. -

Print Friendly

Recipe Comments

Post A Comment

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe