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How to Make Stock From a Roast Chicken Carcass

TheKlutzyCook's picture
TV Chef Ben O'Donoghue shows how to make full use of a roast chicken by using the carcass and bones to make a great chicken stock. As he explains, we waste a lot of food (and money) in the kitchen and this is a great way of reducing that waste.
Ingredients
  Leftover roast chicken carcass and bones 1 Medium
  Tomato 1 Medium, cut into wedges
  Onion 1 Small, cut into wedges
  Celery stick 1 Large, cut into chunks
  Parsley sprigs 5 Medium ((to taste))
  Water 1 Liter ((enough to cover the ingredients))
Directions

MAKING
1. Into a nice deep pot, put together all ingredients and cover with water; bring to a boil.
2. Reduce to a simmer and let bubble away for 45 minutes to an hour.
3. Turn the heat off and let the stock cool down.

SERVING
4. Strain it into a jug or container and freeze or put into the refrigerator if you will be using it in 3-4 days.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
DiabeticLiving
Cuisine: 
Global
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 84 Calories from Fat 24

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 28.1 mg9.4%

Sodium 44.5 mg1.9%

Total Carbohydrates 5 g1.6%

Dietary Fiber 1.2 g4.8%

Sugars 2.4 g

Protein 10 g20.3%

Vitamin A 9.4% Vitamin C 14.4%

Calcium 2.3% Iron 4%

*Based on a 2000 Calorie diet

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How To Make Stock From A Roast Chicken Carcass Recipe Video