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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!
Hahaha….I totally agree with you. The chicken macaroni soup is definitely much tempting to imagine esp when the soup base is made from stock made from leftover roasted chicken carcass and bones. I do that all the time :)
AAAARRRGGHHH *pulling my hair*
I just threw away lots of roast chicken bones yesterday!!!!!!!!!!!!
Oh nooooooo! wasted!! hehe but never mind, more roasted chicken to come on your dinner table I’m sure ;)
great way to use all of the chicken!
Just another idea, when you roast the chicken, roast the vegetables as well to boost heartier flavour to the broth.
that’s what I do too. Rest the bird on some veg, and the veg soak up some of the chicken juices and give out some of their juices too. Yummy!
I didnt know we can use roast chicken bones to make stock…. I wasted so many bones. Thanks for the step by step illustration.
Glad u find it useful, juhuacha. Hope you make nice yummy stock when u try it out next time :)
Great concept , wish I thought of this before chucking the bones of my roast turkey out.
oh no, wish I was at your place to ta bao the bones lol
This is how I made mine too. Easy and wholesome.
Homemade stock is the best. I have several cups in the freezer waiting for me to do something with them. Soup looks great, too!
It is! I’m envious of your cups of home made stock. Mine don’t usually last for more than 3 days!
Next year I’m gonna learn how to roast a chicken for the 1st time! So this post is gonna help too…
good luck! I really love roast chicken because it is really easy and feeds a lot of people :)
Very useful post! Wish you a wonderful 2010 ahead of you!
Have a delicious 2010! :)