Roast Chicken Stock
"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
Ingredients
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.
Step 2
Cool slightly and sieve when cooled.
Step 3
Refrigerate the uncovered stock overnight. In the morning skim any excess fat off the stock and freeze in your preferred portion sizes.
Tips
No special items needed.
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