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Homemade Chicken Stock from Sunday’s 2 Chicken Roast

Name: Homemade Chicken Stock from Sunday’s 2 Chicken Roast
Cook time: 8 min
Total time: 8 min
Yield: 8 servings
Ingredients: 2 Chicken carcasses; 1 Onion; 3-4 Celery sticks; 4 Carrots; 3-4 sprigs Rosemary; 4 sprigs Thyme; 2 Bay leaves; 1 bulb Garlic; 1/2 Star anise; 1 Cold water; 1 splash Cider vinegar

If you made my Two-Tray Sunday Roast, don’t throw anything away. Save the carcasses for this collagen rich chicken stock!

Cook

8m

Ingredients

Method

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For

8

M

I

2

Chicken carcasses, plus all bones, skin & scraps

1

Onion, don’t peel, just roughly chop

3-4

Celery sticks, chopped

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Notes

After stripping the meat, put all the carcasses, bones + skin into a bowl, cover and keep in the fridge for up to 3 days. Fridge for 3–4 days or freeze in portions for soups, risottos, gravies, sauces, everything. Yes, you can do it in the slow cooker (8–12 hours on low)… But honestly? Stove top tastes better. Deeper flavour. Worth it if you’re home.

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Homemade Chicken Stock from Sunday’s 2 Chicken Roast

If you made my Two-Tray Sunday Roast, don’t throw anything away. Save the carcasses for this collagen rich chicken stock!

Cook

8m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

2

Chicken carcasses, plus all bones, skin & scraps

1

Onion, don’t peel, just roughly chop

3-4

Celery sticks, chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.