Chicken Stock using Leftover Roast Chicken

• Ready in 1h

• Serves 8

• 249 calories

• 3.66g carbs

Need a gluten free, dairy free, paleolithic, and primal main course? Chicken Stock using Leftover Roast Chicken could be a spectacular recipe to try. One portion of this dish contains roughly 21g of protein, 16g of fat, and a total of 249 calories. This recipe serves 8 and costs 86 cents per serving. This recipe from Noob Cook has 9 fans. A mixture of garlic cloves slighted bruised, herbs used to stuff the chicken cavity if you did not have them in your roast chicken, pan juices including the liquid accumulated inside the chicken cavity, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.

9 ingredients

1. 2 carrots
2. 2 stalks celery
3. 8 servings pan juices including the liquid accumulated inside the chicken cavity
4. 2 chicken bones the more the merrier
5. 5 garlic cloves slighted bruised
6. 1 onion
7. 1 leaf herbs used to stuff the chicken cavity if you did not have them in your roast chicken
8. 8 servings salt and pepper
9. 2 qt water top up

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.