The next time you have roast chicken, don’t throw away the carcass – use it to make this chicken stock recipe.
Chicken stock is a great base for soups, chowders, casseroles and rice dishes. I always try to have a supply in the freezer, ready to defrost and use.
Check out Pumpkin Soup, Smoky Haddock Corn Chowder and Chicken and Vegetable Chowder – all of which use chicken stock.
Chicken Stock Recipe
The preparation time for this chicken stock recipe is less than ten minutes. Cooking time around 1 hour.
Here goes:
Chicken Stock Recipe – Ingredients
- One roast chicken carcass
- 1 Onion – cut into quarters
- 2 or 3 carrots – each cut into 2 or 3 pieces
- 2 or 3 sticks of celery – each cut into 3 or 4 pieces
- 2 or 3 garlic cloves – each cut in half
- 1 or 2 dried bay leafs
- 1 tomato – cut in half
- 8-10 black pepper corns – whole
- 2 – 3 litres of water – enough to cover carcass
Chicken Stock Recipe – Method
- Put all ingredients into a large pan
- Bring to the boil and simmer for around 1 hour
- Allow to cool a little then strain – throw away the veggies
- Store chicken stock in air-tight containers in the fridge or freezer until required
Handy Tips and Variations
- I prefer to take any left-over skin off the carcass before making the stock (the skin is full of saturated fats)
- Take out any left-over stuffing from the chicken cavity – you don’t really want that in your stock
- Chicken stock will keep for 2 or 3 days in the fridge – or freeze for a month or so until required
- You can use uncooked chicken bones in place of a roast chicken carcass
- For a Veggie Stock just leave out the chicken carcass and add some extra vegetables – cabbage works really well
- For a Fish Stock use raw fish bones or a fish head in place of the chicken carcass
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Jan Littlehales
Hi Jan!!!
You make it sound so bloody easy and quick! You make me feel that even someone like me – who burns water – can do this. Maybe your next post should be How To Boil Water In 10 Minutes… Or is that too long to boil water? Hmmm… I need some cooking lessons 🙂
Hi Lina – like most things, you get better with practice – and with two teenage boys, I’ve had plenty! I’m sure you’ll become a super cook when the time is right! 🙂
I use to work in a cafe and my boss loved to cook a mean chicken stock recipe. It smelt wonderful. Although he was quite upset once when he got distracted. The stock had just finished simmering and he went to take it off the hotplate. He then instinctively tipped all the stock down the drain and left the chicken carcass sitting in the pot. Oops. He got it round the wrong way.
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Hi Jan,
You wouldn’t believe how many times I have done that, especially when my kids were younger, it often would be the base for our stews and casseroles, etc: when on my own with my kids we could make a chicken last for 3 meals.
Rita
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Love your Pumpkin Soup recipe based on chicken carcass stock – I do this all throughout the winter months, myself – can you imagine a cold winter’s night and one is feeling cold and chilled – then out comes the pumpkin soup – it warms the cockles of our hearts!! What an amazing warming secure glow we get from this process!! Life is Wonderful!
Hi Jeanni – you’re right, there’s nothing quite like a hot bowl of home-made soup of a cold winter’s night….and, yes, life is wonderful! Thanks for your comments