Cheat’s Chicken Stock uses the remains of your Sunday Roast chicken or sold bought whole cooked chicken to create this wholesome nutritious meal This is one of my winter staples- I use it as a base for lots of soups, such as my old fashioned chicken noodle soup.

Homemade Chicken Stock Recipe

This is the way I make chicken stock and it starts at the end of a chicken roast. It can be a roast you have made or a store bought cooked chicken roast.

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Course Soup

Ingredients

  

• leftovers of a chicken roast or a store bought cooked chicken
• 2 chopped onion
• 3 garlic cloves minced
• 3 carrots chopped
• 3 celery stalks chopped
• 1 bay leaf
• 1 Tbsp dried sage
• 1 Tbsp dried marjoram
• 1 Tbsp Thyme
• 1 bunch parsley
• salt and pepper
• 8 cups water

Instructions

 

• To make the stock , take the leftovers of a chicken roast and separate any chicken meat from the bones. Set aside the cooked chicken meat. This is the meat i use for the chicken noodle soup.
• Put the chicken bones, onion, carrots, celery, garlic and spices in a large Dutch oven. Pour in water to cover ingredients and bring to a boil.
• Reduce heat to medium simmer and cover the Dutch oven. This will shimmer for 2-3 hours to bring out all the nutrients. Watch so it doesn't dry out and top up with water as needed.
• When concentrated and a lovely dilute golden colour, pour the hot mixture thru a sieve into another heatproof bowl. Discard the bones/ veggies and you will be left with chicken stock.
• Let it cool then store in fridge to be used for your next soup like Old Fashioned Chicken Noodle Soup.
• It will last a couple days in the fridge, note it will separate when cooled. Just skim the top layer off to give a clearer broth. The stock can also be frozen in ice cube tray to be extend the shelf life.

Keyword chicken, stock