Homemade Chicken Stock from Roast Spatchcocked Chicken Remains

Prep Time: 20 mins|Cook Time: 3 Hours

Make the most of our flavor-packed Roast Spatchcocked Chicken with Herb Spice Rub (or any of our roast chicken recipes) by crafting a culinary encore with our Homemade Chicken Stock from the leftovers. Waste not, want not – gather the spine and carcass, ensuring all the succulent meaty bits are reserved for another delicious creation and you have the start of a flavorful and versatile meal base. Crafted from scratch, this homemade stock not only dovetails ingredients seamlessly but also champions the ethos of reducing food waste and knowing precisely what goes into the food you savor – because the journey to a wholesome meal starts at home.

Ingredients

Spine and carcass remains from the Roast Spatchcocked Chicken
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cloves garlic, smashed
1 bay leaf
A handful of fresh parsley
A few peppercorns
10 cups of water (approximately)

Instructions

Prepare the Remains:

Gather the spine and picked carcass from the roast spatchcocked chicken. Ensure all the meaty bits are removed and separated for another use.

Combine Ingredients:

In a large stockpot, place the chicken remains.
Add the roughly chopped onion, carrots, and celery.
Smash the garlic cloves and toss them in.
Drop in a bay leaf, a handful of fresh parsley, and a few peppercorns.

Cover with Water:

Pour approximately 10 cups of water into the stockpot, ensuring that the ingredients are well-covered.

Bring to a Simmer:

Place the stockpot over medium-high heat and slowly bring the mixture to a gentle simmer.

Simmer and Skim:

Let the stock simmer gently for a few hours, occasionally skimming off any impurities that rise to the surface.

Strain the Stock:

Once the stock has simmered and developed a rich flavor, carefully strain it through a fine-mesh sieve or cheesecloth into another large pot or bowl. This will remove all the solid remains and leave you with clear, flavorful chicken stock.

Cool and Store:

Allow the strained stock to cool to room temperature.
Once it’s cooled, store it in airtight containers or portion it into smaller containers for convenience.
You can store it in the refrigerator for a few days or freeze it for future use.

Amount Per Serving
Calories
% Daily Value*