Roast Chicken Stock Recipe

"This is a recipe I cam up with Using your left over carcass from your roast chicken to make this chicken stock. I found using the carcass of roast chicken develops the flavour giving a richer and yet deeper coloured stock which makes good use of any leftover roast chicken also. This freezes and can be used at a later date. Really I have made this so may time's, you can chuck in whatever vegetables/herbs you have lurking in you fridge that you need to use up. Makes 2.5 lt"

Original is 1 serving

Metric US

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Ingredients

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Chicken carcass (2 kg carcass, leftover roast chicken)
2 whole (16 ounces) yellow onions (chopped)
2 whole (6 ounces) carrots (chopped)
3 sticks (6 ounces) celery (chopped)

1 clove garlic, chopped
1 whole (6 ounce) potato (peeled & chopped)
1 bouquet garni
6 black peppercorns

Nutritional

Serving Size: 1 (1008.3 g)
Calories 517.8
Total Fat - 2.7 g
Saturated Fat - 0.9 g
Cholesterol - 0 mg
Sodium - 290.6 mg
Total Carbohydrate - 120.9 g
Dietary Fiber - 29.5 g
Sugars - 32 g
Protein - 15.7 g
Calcium - 437.7 mg
Iron - 7.2 mg
Vitamin C - 83.3 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Bring all ingredients to a simmer (not boil) in a stock pot, then adjust the heat and simmer, uncovered for 2 hours. Occasionally skim any froth form the surface as it cooks.