Chicken Stock – make the most of that Roast Chicken!

Making Chicken Stock © Sue Todd

Making Chicken Stock © Sue Todd

Good quality meat doesn’t come cheaply so its nice to make the most of it.  Whenever we have Roast Chicken (and that’s my favourite roast for Sundays) then we like to ensure that we make the most from the leftovers, which means any spare meat goes into a risotto, pasta dish or casserole and the carcass we use for stock.


  • 1 chicken carcass,
  • 1 onion,
  • 1 carrot,
  • 1 stick of celery,
  • 2 bay leaves,
  • 6 peppercorns
  • small amount of olive oil

Heat the oil in a casserole dish or large pan, add the vegetables and soften slightly before adding the chicken carcass, bay leaves and peppercorns.  Cover the carcass with water and bring the pan to the boil and cook for an hour.  On an AGA, transfer the pan at this point to the top oven to cook.

2 thoughts on “Chicken Stock – make the most of that Roast Chicken!

  1. Pingback: Do you know where your chicken comes from? | English Country Cooking

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