Homemade chicken stock is the perfect way to use up every part of the roast chicken and can be used as a delicious base for any soup or casserole! This recipe doesn’t require any salt and is packed full of flavour.
1 cooked chicken carcass/frame (about 500g bones e.g. use a carcass from a roast chicken, meat removed)
3 litres cold water
1 carrot, roughly diced 4m
1 brown onion, roughly diced 4m (keep skin on)
1 stalk celery, roughly diced 4m
1 bay leaf
1 teaspoon whole black peppercorns
4 sprigs thyme
- Place carcass into a large stock pot, add water and bring to the boil. As soon as it boils, use a ladle to skim off any impurities.
- Add all remaining stock ingredients to pot. Bring to the boil and reduce to a gentle simmer to cook for about 40 minutes.
- Continue to skim any fat or impurities from the top of the stock. Do not stir the pot while it is simmering.
- When cooked for 40 minutes, strain through a fine mesh sieve into a clean container or pot. Discard carcass and vegetables. For best results, strain through muslin cloth to remove the finest sediment. Allow to cool then chill or freeze immediately.
To serve, use in Fresh Start recipes or as the base of any soup or casserole. Freeze in ½ cup portions in snap lock bags for quick access when cooking.
Nutritional Info (per 0.5 cup)
Energy (kJ): 24
Energy (Cal): 6
Carbohydrate (g): 0.3
Protein (g): 1.0
Fat (g): 0.0
Saturated Fat (g): 0.0
Sugars (g): 0.0