Never waste a good carcass I always say. I don’t actually say that but I would feel bad throwing it out when you can make something so delicious and easy out of it.
This recipe is from a spicy roast chicken carcass so the stock is spicy and rich with flavour. You can make a chicken stock out of any flavoured roast chicken carcass or chicken bones.
Try this Spiced Up Roast Chicken recipe and use the carcass for this stock recipe!
The word carcass at first seemed gross to use in the recipe and I was trying to find other ways to describe it. The thing is, it is what it is. A chicken carcass. The more I thought about it, the more I realized if I am going to eat meat I need to embrace the whole picture. It isn’t a pretty whole picture but neither is the look of raw meat and I somehow get past that.
My point is, don’t be too scared or grossed out to use up your carcass or bones instead of throwing them out. You will end up with a beautiful stock to make delicious meals with.
You can use this stock is more than just soups and stews. Those are obvious. Use it in sauces, gravies, casseroles, potatoes or in place of water when cooking rice or quinoa.
When I am not feeling well I like to drink hot chicken stock from a mug with some ginger and turmeric added, it is easy on the stomach when I have no appetite.
Store the chicken stock for 3 – 4 days in the fridge for store in the freezer for up to 6 months in air tight containers.
Stock Vs Broth: Stock is generally made from bones and broth is made with meat or vegetables.
- 1 roasted whole chicken carcass
- 1 large chopped carrot
- 1 medium chopped onion
- 2 chopped celery sticks
- 4 cups chicken broth *you can use water in place of broth
- 2 cups water
- Remove any good meat from the roast chicken carcass and set aside.
- Prepare the carrot, onion and celery.
- Heat large pot over medium heat.
- Add oil, onion, carrot and celery into pot. Cook until onion is translucent.
- Add chicken carcass to pot, pour in chicken broth and water.
- Bring to a boil and bring down to a simmer for an hour.
- Take off heat and let cool. Use a fine strainer or cheese cloth to strain out boned and other bits.
- Store in fridge for 3-4 days or freeze for up to 6 months.