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Leftover Roast Chicken Stock Recipe
Ultimate chicken stock made from leftover roast chicken
Next time you roast a chicken, 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 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. For chicken stock using freshly bought chicken bone, check out this tutorial on how to make your own chicken stock.
Directions
Step 1: Reserve the pan juices and herbs (such as thyme, rosemary, garlic and bay leaf) which you used to roast your chicken as well as 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. After roasting chicken, the cavity is filled with delicious juices so empty them into the pan as well.
Step 2: Place the ingredients mentioned above into a deep soup pot. P.S. I’m using 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: Simmer for about 40-50 minutes, or until you taste the richness of the chicken broth. Top up with some hot water if needed. Season to taste with salt and pepper.
Step 7: Take out the bones and the ingredients, leaving only the stock behind. I separate the carrots because I am adding it to my chicken macaroni soup later.
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 or even ice-cube trays). 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!
Great recipe! I also always use the same method for making duck soups – using the leftover bones from roast duck, very yummy indeed!
I have never roasted a duck before but duck stock made from roasted duck bones sure sounds yummy!
I love Chicken macaroni Soup! One of my comfort foods!
When I was a culinary student, we used to make chicken stock using over 200 chicken bones per batch… Using homemade chicken stock makes such a difference in home cooking. I love the idea of using roast chicken, what a great way to transform leftovers into a new delicious meal!
200 chicken bones! I’m trying to imagine the sheer enormity of it all. The stock you guys made be the best! :)
I love the stock made from the roast chicken left-over….the noodle must have tasted awesome with homemade stock.
yes the taste is really different from just plain bones … just awesome :)
Oh delicious. That looks like a delicious winter meal. Lovely photos as well!
chicken soup is certainly comfort food … yes especially for the cold winter. Thanks!
Chicken feet !!!! boaahhh …. it looks disgusting !!
Hmmm, is there a better name instead of calling it chicken carcass? Doesn’t sound appetizing. :twisted:
But of cos’, all good stock are made from these leftover. I learnt something new here. Previously I thot only buy fresh bones to make stock, seems like the leftover taste better. :up:
haha yea chicken carcass sounds kinda gross. but I was afraid that if I just say bones, ppl will discard the main part which includes the rib cage etc … hehe gross indeed, making of is usually not as glamorous as the final product lol :D
sounds pretty good! could we do this with turkey?? haha.. since it’s Christmas :P
I don’t see why not! I think it’s even better, coz more bones because turkey is much bigger!
*cries* The last photo of soup is mouthwatering! I want I want! 8O (The other photos don’t look too pretty, but it’s not your fault hehehe.) Home made soup is the BEST!
yes the photos look pretty scary :D hehe
The stock is rich and it must be flavorful. :)