Leftover Roast Chicken Stock

2016-07-28
  • 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.

stock_leftover_roast_chicken

 

Join us on Facebook for other foodie bits and pieces.  

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. -

Print Friendly


Recipe Comments

Post A Comment



Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe