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.
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!
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!
Hi Trissa. Glad to discover your delicious looking blog. Happy New Year! :)
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GREAT tutorial — this is wonderful absolutely wonderful. Next time I make a soup I will definitely be linking this post, great pictures!!!
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chicken claws look scary lol
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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.
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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.
Do you need still need to add water to the chicken stock when making the macaroni?