Chicken Stock using Leftover Roast Chicken

  • Ready in 1h

  • Serves 8

  • 249 calories

  • 3.66g carbs

You can never have too many main course recipes, so give Chicken Stock using Leftover Roast Chicken a try. This recipe makes 8 servings with 259 calories, 22g of protein, and 17g of fat each. For 89 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. A mixture of carrots, herbs used to stuff the chicken cavity if you did not have them in your roast chicken, garlic cloves slighted bruised, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. From preparation to the plate, this recipe takes about 1 hour.

9 ingredients

  1. 2 carrots
  2. 2 stalks celery
  3. 8 servings chicken
  4. 2 chicken bones
  5. 5 garlic cloves
  6. 1 onion
  7. 1 leaf roast chicken
  8. 8 servings salt and pepper
  9. 2 qt water

Instructions

  1. Add all the ingredients except salt and pepper into a large soup pot. Bring to a boil and simmer for about 50 minutes with lid partially closed, or until you taste the richness of the chicken broth. Season with salt and pepper.Take out the bones and all the ingredients (keep the carrots or celery if desired), leaving only the stock behind. Run the stock through a fine mesh sieve so that it is particle-free.Chill or freeze chicken stock. You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon for a healthy, oil-free chicken stock.
Chicken Stock using Leftover Roast Chicken

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