Name: Roast chicken broth… and 3 ways to use it
Cook time: 2 h
Total time: 2 h
Yield: Makes about 3 litres/ 5¼ pints/just over 3 quarts
Ingredients: 3 carrots, roughly chopped; 3 bay leaves; ½–1 tsp black peppercorns; 2–3 sprigs fresh thyme; flaked sea salt; 8 cloves garlic, peeled and halved; 2 sticks celery, roughly chopped; 1 leftover roast chicken carcass, the bigger the better; 2 onions, unpeeled and halved

Preparation info

Makes about
3 litres
/just over 3 quarts

Difficulty
Easy
Ready in
2 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Making a broth or stock out of the leftover bones from a roast chicken is definitely a great way of making the most of your meat. I’m not suggesting anything ground-breaking here but I wanted to remind you how easy it is and how versatile the results can be.

Ingredients

For the broth

1 leftover roast chicken carcass, the bigger the better
2 onions, unpeeled and halved
8 cloves garlic

Method

Put the chicken bones and any skin or bits you’d usually throw out into a very large pan. Cover with just enough cold water to submerge them. Add the remaining ingredients and bring to a simmer. Leave the pan uncovered and simmer for 1½–2 hours. You can always simmer this in a low oven, 120°C/100°C fan/250°F/gas ½ if you'd prefer.

Once it’s ready, strain the broth through a sieve into

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Ingredients

For the broth

Method

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