Roast Chicken Stock

Prep Time
Cook Time
2h 15m
Ready In

Recipe: #18382

April 05, 2015

"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


  • 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 & Variations

No special items needed.

0 Reviews

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