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Leftover Roast Chicken Stock Recipe

   

Chicken Stock Recipe using Leftover Roast Chicken

Next time you roast a chicken, freeze the bones and roasting juices to make the best ever chicken stock. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking.

Use the stock in your cooking and for making quick and healthy one-dish meals such as chicken macaroni soup.

Serves: 2-3 cups

Prep Time: 10 mins

Cook Time: 50 mins

Ingredients

  • 2-3 whole chicken bones (including the the wing tips and bones) the more the merrier
  • pan juices including the liquid accumulated inside the chicken cavity
  • herbs used to stuff the chicken cavity If you did not have them in your roast chicken, add roughly 2 sprigs of thyme, 2 sprigs of rosemary and 2 bay leaves
  • 1.5 litres water top up with hot water if needed
  • 2 stalks celery (leaves included) sliced
  • 2 carrots peeled and sliced
  • 1 onion roughly chopped
  • 5 garlic cloves slighted bruised
  • salt and pepper to taste

Directions

  1. Add all the ingredients except salt and pepper into a large soup pot. Bring to a boil and simmer for about 50 minutes with lid partially closed, or until you taste the richness of the chicken broth. Season with salt and pepper.
  2. Take out the bones and all the ingredients (keep the carrots or celery if desired), leaving only the stock behind. Run the stock through a fine mesh sieve so that it is particle-free.
  3. Chill or freeze chicken stock. You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon for a healthy, oil-free chicken stock.

Noob Cook Tip

Store chicken stock in a freezer-friendly and covered container. It keeps in the fridge for about a week. 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, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon.

                                           

Leave a Comment





49 Responses to “Leftover Roast Chicken Stock Recipe”

  1. Trissa — December 30, 2009 @ 8:25 pm

    Thanks for sharing this recipe – it’s so simple yet makes such a BIG difference when using homemade stock! Much cheaper, more delicious and healthier than buying it!

    Reply

    • wiffy replied: — December 31st, 2009 @ 1:04 pm

      Hi Trissa. Glad to discover your delicious looking blog. Happy New Year! :)

      Reply

  2. Joy — January 22, 2010 @ 11:53 pm

    GREAT tutorial — this is wonderful absolutely wonderful. Next time I make a soup I will definitely be linking this post, great pictures!!!

    Reply

  3. lenka — March 14, 2010 @ 5:05 pm

    chicken claws look scary lol

    Reply

  4. Lynette — August 13, 2010 @ 8:47 am

    after a feast of ipoh salted chicken we toss the bones into the pot with some carrots and onions. it makes a mean, super easy and salty herbal stock leftover.

    Reply

  5. Summicron — March 31, 2013 @ 12:17 am

    My wife complains why I rarely use bone-in chicken for chicken dishes, even when some recipes call for them. Well I bet you all know why; I keep the bones in the freezer for stock making. In turn, helps make some nice sauces and stews.

    I always try to maintain a steady supply of chicken stock in the freezer. Mainly brown roasted chicken stock because I only roast them in the oven when I’ve accumulated enough bones to make it worth the time and cost. As for white chicken stock, I make small batches to use immediately or refridgerate it for use within 2 or 3 days.

    I tend to prefer cutting bones, meat and vegetables into smaller pieces when making stock. And using a pressure cooker makes the process faster than before. So I’m quite happy to make more stock nowadays.

    Reply

  6. Yvonne — August 14, 2013 @ 1:15 pm

    Do you need still need to add water to the chicken stock when making the macaroni?

    Reply

  7. Mindy — January 24, 2014 @ 9:03 am

    Do you use bones that has been nibbled before or do you use bones that is clean from saliva? If the former then do you “sterilize” the bones in boiling water first before keeping in the freezer (need to accumulate enough to make stock)?

    Reply

  8. Nicole — October 29, 2014 @ 4:41 pm

    Hi Wiffy,

    For the ice – cubed chicken stock, do I need to defrost it before boiling it into liquid? Can I just melt it using a pot?

    Reply

    • wiffy replied: — November 2nd, 2014 @ 10:40 pm

      Hi, just put the cubes in the pot with a gentle flame, and it will melt/turn liquid. No need to defrost.

      Reply

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