How to Make Stock From a Roast Chicken Carcass

TheKlutzyCook's picture

Jul. 15, 2012

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.


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))



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.


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
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 84Calories from Fat 24

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 44 mg1.83%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet