After a great roast chicken dinner, the happiness doesn’t need to stop, we must continue the celebration of this noble creature and use every last morsel to feed our bellies and soul. A great place to start is roast chicken stock!

You can make this recipe using raw chicken bones, or after eating a roast chicken, collect the cooked carcasses until there’s enough to make a good pot of stock. I try and keep some in the freezer for the future. If using a pot to roast your chicken, try to combine the last roast and get a stock straight on to cook in the same pan using the heat of the oven.

You can make a white stock using all raw ingredients and simmer gently in the water, but in this recipe, we are looking for a deeply rich and warming roast chicken stock. 


  • 3
    Chicken carcasses
  • 2 tablespoons
    Olive oil
  • 2
    Medium onions, peeled and chopped into 8
  • 3
    Celery stalks, cut into 4cm chunks
  • 1
    Bay leaf
  • 1
    Small leek, split, washed and cut into 8 cm pieces
  • 2
    Large carrots, peeled and cut into 4 cm pieces
  • A small handful
    Thyme and parsley stalks
  • 8
    Black peppercorns
  • A pinch
  • 4.5 litres
    Cold water, or just to cover everything
  • 2
    Garlic cloves, halved


  • Preheat the oven to 200℃

    Place the chicken carcasses onto a large roasting tray and place into the oven for 10 minutes, then remove from the oven and pour off any chicken fat. (This is great for finishing sauces or making chicken fat mayonnaise.)

    Add the chopped vegetables to the roasting tray and return to the oven, roast for a further 30 minutes, stirring occasionally to achieve an overall caramelisation. Once ready, remove from the oven and transfer into your stock pot.

    The roasting tray will have plenty of caramelised pieces stuck to the bottom, add some water to the tray and place over the heat or back in the oven, using a wooden spoon, scrape every last piece from the bottom of the tray and tip into your stock pot.

    Now using the wooden spoon or a rolling pin gently crush the chicken bones in the pot and add the herbs, black pepper, a tiny pinch of salt and cold water to cover everything.

    Place the stock onto the heat and bring it to a boil, once it begins to simmer, reduce the heat. Using a ladle or spoon skim off the impurities that have risen to the surface. Simmer gently for around 1.5 hours, skimming every 30 minutes or so. 

    Your stock is ready once the bones are falling apart from each other.

    Strain the stock through a sieve into a fresh pot or container. If you want to achieve a more flavoursome and intense stock then place it back onto the heat and reduce by simmering gently, skimming as you go until you’ve achieved the perfect flavour.

    Once ready, cool completely before refrigerating or freezing.

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