Chicken Stock (Using leftover Roast Chicken)

Prep Time
Cook Time
2h 15m
Ready In

"Using Leftover roast chicken carcass or pieces the family may not eat gives a deeper coloured stock and I think a richer a deeper flavoured stock. I usually use 2 leftover chickens carcass for this stock and have been even known to throw in some stuffing now and then. This recipe gives a great stock using something you were only going to throw out anyway, and if you use vegetables that you have leftover in the fridge as well.....then just chuck em in... the more the merrier! Different vegies/herbs always make for a different flavoured stock. Note : Use any vegetables/herbs you like, but be sure to use onions though, they help make the flavour. All vegies/herbs, just roughly chop, it doesn't matter! Yield 2 litres"

Original recipe yields 2 servings


  • Serving Size: 1 (2198.4 g)
  • Calories 560
  • Total Fat - 18 g
  • Saturated Fat - 6 g
  • Cholesterol - 41.7 mg
  • Sodium - 1235.1 mg
  • Total Carbohydrate - 80.8 g
  • Dietary Fiber - 15.1 g
  • Sugars - 14.5 g
  • Protein - 26 g
  • Calcium - 317.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 40.7 mg
  • Thiamin - 0.9 mg

Step 1

Bring all the ingredients to a simmer in a large saucepan until just boiling.

Step 2

Reduce the heat a little and simmer (just to below boiling stage), uncovered for 2 hours. (If you must you can use a lid) during cooking occasionally skim of any froth that forms.

Step 3

Sometimes I find to the end of cooking that I have to add a little water, so if you need to you can add a little water, don't add too much and simmer just a little longer then the 2 hours...... maybe 5-10 minutes more.

Step 4

Take the stock off and cool slightly, then strain the liquid.

Step 5

Refrigerate the cooled stock uncovered, overnight.

Step 6

Next day skim, off the fat, (you should have a beautiful jelly type stock underneath) which you can use, refrigerate for 2 days of freeze straight away.

Tips & Variations

No special items needed.



I made this using a turkey carcass and it worked perfectly!! I put all the ingredients together in a large roasting pan and put it in the oven and cooked at 350 degrees Fahrenheit for 5 hours. It made a great tasting stock.

review by:
(13 Oct 2015)