How to Make Chicken Stock From Roast Chicken (Step by Step Photos)

Ultimate Comfort Food: Chicken Macaroni Soup, Chicken Stock Made from Roasted Chicken Bones

Next time you roast a chicken, you may want to save the bones and roasting juices to make the best ever chicken stock. The chicken stock made from roasting chicken is so rich and delicious, I must admit that I love and look forward to my bowl of chicken macaroni soup made from the leftover chicken the next day, more than the roast chicken itself. I read before somewhere that in restaurants’ kitchens, the chefs deliberately roast the chicken bones before using them to make stock, but since home cooking is so small-scale, it may not be economical to do so. So what better chance to make restaurant-quality chicken stock at home, than when you already have a roasted chicken in the oven. To me, the taste of home-made chicken stock made from roasted chicken is unbeatable. It is my ultimate comfort food. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking.

If you wish to make more stock at one go, then you will have to collect and store the carcass/bones in the freezer until you have accumulated enough to make the stock.

Ingredients (Step by Step Photos)
(makes roughly 600-800 ml of chicken stock)
- 1 large roasted chicken carcass (if using small chicken, you may need two), including the bones, wing tips, feet
- pan juices, including the liquid accumulated inside the chicken cavity
- herbs used to stuff the chicken cavity (stuff like thyme, rosemary, garlic, bay leaf … minus the lemon) If you did not have them in your roast chicken, then you may add your own when making the stock (roughly 2 sprigs of thyme, 2 sprigs of rosemary, 2 bay leaves)
- 1.5 litres of water
- 2 celery (including the leafy part), sliced
- 2 carrots, peeled and sliced
- 1 large onion, roughly chopped
- 5 cloves garlic, peeled and slightly bruised
- salt and pepper

Directions

Step 1: Reserve the pan juices, herbs which you used to roast your chicken (such as thyme, rosemary, garlic and bay leaf) and the chicken carcass, including the the wing tips and bones. I even deliberately roasted a few extra chicken feet I kept in the freezer together with my roast chicken for making the broth later. After roasting chicken, the cavity is filled with delicious juices so empty them into the pan as well.

Step 2: Place the ingredients mentioned in step 1 (including juices) into a deep saucepan. I use the less glamourous wok here … I tend to use my wok for almost everything, it’s so versatile!

Step 3: Add celery, onions, carrots and garlic.

Step 4: Add water and bring to a boil.

Step 5: Lower heat and continue simmering for at least 40-50 minutes with lid partially closed (I close my lid completely because my wok has a little air vent).

Step 6: After simmering for 40-50 minutes, taste it to see if the flavours are out. Season with salt and pepper if needed.

Step 7: Take out the bones and the ingredients, leaving only the stock behind. I separate the carrots because I want it to go back to the broth.

Step 8: You will be left with only the broth.

Step 9: Run the stock through a fine mesh sieve so that it is particle-free.

Step 10: Store the stock in a container. It keeps in the fridge for a week or so. You can also freeze the stock where it keeps for 2 months. Do not refreeze the broth once it has thawed, therefore fit them in volumes which you use for your recipes and soups (such as 600ml container).You will notice that upon chilling (pictured above), the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon.

Step 11: You can use the stock for anything. I love to use it the day after for my chicken macaroni soup. Just bring the stock to a boil, add leftover shredded chicken to warm through. Pour the soup over some cooked macaroni.

End Result: My delicious bowl of chicken macaroni soup, made from leftovers!

Be updated whenever there are new recipes! Subscribe via rss or email or iGoogle.

Be my friend @

♥ If you like this post, help me promote it via the following, thank you! ♥

 

Tagged as: bay leaf, carrot, celery, Chicken, garlic, onion, rosemary, thyme