Chicken Stock from Roast Chicken Carcass


Chicken Stock from Roast Chicken Carcass

Two (or more) meals from one chicken. After you've enjoyed your roast, don't just throw away the bones; make a scrumptious chicken stock instead.

  • 1 Roast chicken carcass
  • Any left over veggies
  1. Places the carcass in a stock pot and just cover with water. Add the left over veggies (or you could throw in some fresh ones (onion, carrots, celery, etc.).

  2. Season with salt and pepper and bring to boil.

  3. Once boiling, turn down the heat and simmer for a few hours. In fact, the longer you can keep it simmering, the better to get the full nutritional benefit. I use around 6 hours. Check the water level every now and again to make sure it won't boil dry.

  4. When it's done, strain the bits from teh liquid and either use, or store. It will keep for up to 4 days in the fridge, otherwise freeze it down for use in the future.

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